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Southwest Mason Jar Salad

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A vibrant and nutritious salad layered in a mason jar, perfect for on-the-go meals.

Ingredients

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  • 1 cup cooked quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Layer the Base: In a mason jar, layer the ingredients starting with quinoa at the bottom.
  2. Add the Hearty Beans: Next, add the black beans, ensuring they nestle nicely above the quinoa.
  3. Include the Sweet Corn: Sprinkle in the corn, creating a lovely golden layer that adds both sweetness and crunch.
  4. Brighten with Veggies: Add the diced red bell pepper and follow it with the creamy avocado, which will bring a luscious texture.
  5. Build the Cherry Tomato Layer: Layer on the cherry tomatoes, halved to ensure their juices mingle with the other ingredients.
  6. Toss in Red Onion and Cilantro: Now, generously add the diced red onion and chopped cilantro for a burst of flavor and freshness.
  7. Whisk the Dressing: In a bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
  8. Dress the Salad: Pour the dressing over the layered salad ingredients in the jar.
  9. Seal and Refrigerate: Seal the jar tightly and refrigerate until you’re ready to serve.
  10. Shake and Enjoy!: When it’s time to eat, give the jar a good shake to mix everything up, and enjoy your Southwest Mason Jar Salad!

Notes

Store in the refrigerator for up to 3 days. Best if the dressing is kept separate until serving.

Nutrition

Find it online: https://cookingwithmayaa.com/southwest-mason-jar-salad/

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