Black Bean Fiesta Mason Jar Salad
This black bean fiesta mason jar salad makes for a colorful, convenient meal that will satisfy your craving for Mexican food! The lime jalapeño dressing is zesty and really ties the whole salad together.
- 1 5- ounce bag of baby spinach/mixed greens
- 1/4 cup cilantro chopped
- 1/4 cup red onion chopped
- 1/2 cup cherry tomatoes chopped
- 3/4 cup corn kernels fresh or frozen that has been thawed
- 1/2 cup shredded purple cabbage
- 1/2 cup cooked quinoa
- 1/2 cup shredded carrots
- 1 cup cooked black beans
- 1/2 avocado sliced
Lime Jalapeño Dressing (Makes 3/4 cup):
- 1/3 cup lime juice
- 1/4 cup olive oil
- 2 Tablespoons maple syrup
- 1 Tablespoon cilantro
- 1 clove garlic
- 2 teaspoons chopped jalapeno
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Make dressing by placing all dressing ingredients into your blender and blending until smooth.
To build the mason jar salads: Grab two wide-mouth quart size mason jars and add 2-4 Tablespoons of dressing to the bottom of each. Add in onion, carrots and cabbage. Use a fork to toss these veggies in the dressing. Add remaining ingredients in layers in the following order: corn, tomatoes, black beans, quinoa. Fill the rest of the jar with mixed greens and top each with a few cilantro leaves. To serve, pour jar onto a large plate or bowl and top with sliced avocado.
Serving: 1jar | Calories: 499kcal | Carbohydrates: 74g | Protein: 18g | Fat: 18g | Sugar: 9g