Vegan Mexican Salad in a Mason Jar – Mason Jar Salad Ideas
I’m all about the salad …
but this not your mother’s salad. You know that sad little side dish of lettuce, tomato and (if lucky) cucumber? Doused in French or Italian or Blue Cheese dressing from the super market.
No, I’m all about the very hearty (and healthy) Buddha bowl salads that include everything but the kitchen sink. Proteins and veggies and grains. No store bought salad dressing in a bottle allowed.
I typically eat a great, big, hearty Buddha bowl salad each day for lunch. There’s a Mediterranean version with homemade hummus. There’s a Sushi inspired version with sticky white rice and avocado slices and tangy rice vinegar.
And then there’s the vegan Mexican taco(less) taco salad version …
that can be made ahead and fits perfectly into a quart size wide mouth mason jar!
Vegan Mexican Salad in A Mason Jar
Mexican Salad in A Mason Jar
- 1/2 cup black beans, drained & rinsed
- 1/2 cup corn
- 1 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped onions
- 1-2 cups lettuce
- 2 small limes
- Squeeze lime of one lemon in bottom of jar.
- Add black beans and corn in layers.
- Chop up onions, cilantro and halve cherry tomatoes. Mix together and layer in jar.
- Top with 1-2 cups lettuce. Squeeze juice of 1/2 lime on top.
- Add lid & refrigerate.
- For serving: Pour contents into a big bowl & mix together. Top with a 1/2 cup to 1 cup of brown rice.
Start by squeezing the juice of one lime into the bottom of the mason jar.
Add 1/2 cup black beans (rinse and drain first).
Add 1/2 cup of corn (drain first).
Add a mixture of cherry tomatoes, chopped onion & cilantro (about 1 1/2 cups). I halve the cherry tomatoes and then mix with chopped onion & cilantro on the cutting board. Squeeze juice of 1/4 or 1/2 lime over the mixture then add to mason.
Next I added a layer of 1/2 avocado, cubed; squeeze juice of 1/4 lime over.
Top off with lettuce and squeeze another 1/4 slice of lime juice over the top.
Add lid and refrigerate.
For serving: pour contents into a big bowl and mix. Top with 1/2 cup (or 1 cup) of brown rice (I make a batch of brown rice on the weekend and store in refrigerator for use as needed. I just warm up for about 45 seconds in the microwave.
And that’s it! A delicious and easy-to-make-ahead Vegan Mexican salad in a mason jar!
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