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.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 5-ounce bag baby spinach/mixed greens
- ¼ cup cilantro (chopped)
- ¼ cup red onion (chopped)
- ½ cup cherry tomatoes (chopped)
- ¾ cup corn kernels (fresh or frozen that has been thawed)
- ½ cup shredded purple cabbage
- ½ cup cooked quinoa
- ½ cup shredded carrots
- 1 cup cooked black beans
- ½ avocado (sliced)
- ⅓ cup lime juice
- ¼ cup olive oil
- 2 Tablespoons maple syrup
- 1 Tablespoon cilantro
- 1 clove garlic
- 2 teaspoons chopped jalapeno
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- 1
Make dressing by placing all dressing ingredients into your blender and blending until smooth.
- 2
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.