Black Bean Fiesta in a Jar with Lime Cilantro Dressing

Recipes for Mason Jar salads are typically made in quart jars; one of those jars is more than enough for the two in our household so I’ve downsized this tasty salad mix for pint jars. Even then, the amounts are variable and can be adjusted as can the choice of ingredients.     

Salad jars are a nice picnic option for us. I make them the night before and we can grab-and-go the next day. 

The spicy dressing and addition of cilantro really boost the flavor of this salad! 

Salads in a Jar are a great way to add fiber, veggies & even some fun to daily meals.

 

Black Bean Fiesta in a Jar with Lime Cilantro Dressing      Fills 2 pint jars

Lime Cilantro Dressing—recipe follows 

About 2 to 3 tablespoons onion – yellow, white or red onion, chopped

About 1/3 cup shredded carrots

About 1/3 cup shredded purple or green cabbage

About 1/2 cup cooked quinoa (I flavored with a spicy Mexican blend while cooking)

1/2 to 3/4 cup cooked black beans, drained & rinsed 

About 1/2 cup corn kernels (fresh or frozen that has been thawed)

About 1/4 cup cherry or grape tomatoes, halved

About 2 to 3 tablespoons cilantro leaves, torn or whole

2 to 3 oz. of baby spinach or other greens

1. Prepare dressing using recipe that follows.
2. To build the mason jar salads: Grab two wide-mouth ping size mason jars and add about 2 tablespoons+ dressing to the bottom of each.  Adding the dressing to the bottom of the jar allows the sturdy vegetables to marinate in the mixture and help keep less sturdy greens from becoming soggy
3. Add in onion, carrots and cabbage. 
4. Add remaining ingredients in layers in whichever order you prefer: quinoa, black beans corn, tomatoes, cilantro leaves Top with with spinach. 
5. Refrigerate jars overnight if desired. Place in chilled cooler if taking on a picnic. 
6. To serve:  Pour jar onto a large plate or bowl, allowing dressing to mix with the remaining ingredients.

Lime Cilantro Dressing                  









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1/4 cup lime juice

2 tablespoons maple syrup

1 tablespoon cilantro

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup+ vegetable oil (olive oil is tasty but solidifies when refrigerated so I used canola)

 

Make dressing by placing all ingredients expect oil into blender or food processor; blend until smooth and then drizzle in oil while blender/processor is on low, adding enough to achieve desired dressing consistency.