Mason jars are the new “it” item on the salad scene (trust us, it’s a thing). So why have these 12 oz. glass containers become the salad container du jour?
– They’re portable (and with a screw-on top, they’re also leak free).
– They prevent sogginess (dressing on the bottom is the key to the mason jar salad equation).
– They’re cute (and cute food always tastes better, right?)
So get ready for a happy desk lunch with this delectable Chopped Black Bean and Corn Mason Jar Salad:
Ingredients (Serves 5)
- 5 wide mouth quart size mason jar salads
- 1 ¼ cup salsa
- 1 6 ounce container plain Greek yogurt
- 1 quart cherry tomatoes, halved
- 1 red onion, chopped
- 2 cans black beans, drained and rinsed
- 1 12 ounce package frozen corn, thawed
- 2 avocados, peeled and chopped
- 5 ounce block pepper jack cheese, cut into small cubes
- 4-5 cups chopped romaine lettuce
- ¼ cup or more chopped cilantro (optional)
Directions
- In each of the mason jars pour ¼ cup of salsa. Then divide the Greek yogurt evenly among the jars. This will equal about 1 ½ tablespoons of Greek yogurt per jar. Next divide and layer the rest of the ingredients evenly between the 5 mason jars starting with tomatoes then following with onions, black beans, corn, avocado, cheese, and ending with romaine and cilantro. When ready to eat pour into a bowl, mix together, and enjoy!
