A trend that has been doing rounds lately is the mason jar salads! With summertime around the corner, this is a wonderful way of meal prepping and making salads fun! We found this black bean fiesta on Eating Bird Food.


Here is what you need to make salad:

  • 2 cups of baby spinach/mixed greens
  • 1/4 cup coriander, 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
  • cup cooked black beans
  • 1/2 avocado, sliced

For a lime jalapeño dressing (Makes 3/4 cup)

  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • Tablespoons maple syrup
  • Tablespoon coriander
  • clove garlic
  • teaspoons chopped jalapeno
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

How to assemble the salad:

  1. Make the 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.


If you’re new to making mason jar salads:

  • Use wide-mouth jars. It’s much easier to get the ingredients in and out of the jars with a wide mouth.
  • Leave a little room at the top of the jar so that you can shake it up right before serving. It helps make sure all parts of the salad have some dressing.
  • Pour the salad out onto to a bowl or a plate for serving. You can totally eat the salad out of the jar, but they are a little deep for forks so I find pouring the salad into a dish is much easier.
  • Make sure you add your dressing to the bottom of the jar first. The ingredients you add next will be touching/soaking in the dressing so they should be hearty veggies that will do well marinating.
  • Store your mason jar salads upright in the fridge. If they’re stored on their side or tipped over, the dressing will leak up to the top and may cause your lettuce to get soggy.