Chopped Black Bean and Corn Mason Jar Salad

Mason Jar Salad Recipe Chopped Black Bean and Corn

I love my mason jar salads. In fact, it is hard for me to remember weekday lunches without them. Usually, I make the same kind week after week – balsamic dressing, tomatoes, cucumbers, chicken or turkey, and baby spinach or this one. As much as I like those flavors I was getting a little bored so I decided to switch it up.

I prefer chopped salads over big leafy salads so for my second mason jar creation I put together a chopped black bean and corn salad. This salad is so good and easily is going to be one of my favorites.

For the dressing I used a spicy salsa mixed with plain greek yogurt. Then I layered it with halved cherry tomatoes, red onion, black beans, corn, pepper jack cheese, avocado, chopped romaine, and cilantro. I prefer cherry tomatoes over chopping up a regular tomato because I feel they hold up better to the dressing. Also, you may be wondering if the avocado turns brown. I have used avocado twice in my mason jar salads and both times they did not turn brown. I squeeze lime on them and that seems to do the trick. Now my coworker Paula has used avocado in her mason jar salads and they turned brown. So maybe I am just lucky. Anyway, try it out and see if it works for you. I hope it does because it is delicious.

Originally, I was going to sprinkle some crushed tortilla chips over the top but I found it was good without it and I prefer to save the calories for something else – like chocolate. Plus this salad is very filling so it didn’t need anything extra. But if you are looking for more crunch and a little saltiness then throw a few tortilla chips on.

A tip as you put these mason jar salads together is to make sure all the ingredients are as dry as possible before layering. This prevents moisture from building up and lettuce getting soggy. I have been making mason jar salads since February and I have never had a soggy lettuce issue.

For more of my thought on mason jar salads click here.

Please note you can reduce the fat and calories in these salads by reducing the cheese and avocado.

4.9 from 12 reviews
Chopped Black Bean and Corn Mason Jar Salad
Prep time
Total time
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)
  1. 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!
Make Ahead Instructions
This can be made up to 5 days ahead of time.
Nutrition Information
Serving size: 1 mason jar salad Calories: 449 Fat: 23 Carbohydrates: 68 Fiber: 21 Protein: 26


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  1. Sounds yummy, and this is perfect timing as we get back to packing school lunches and I go back to work full time since the kids are back in school! Thanks!

  2. Megan Jones says:

    I think these salads are a wonderful idea. My only problem is I HATE tomatoes and I notice that is always the ingredient that separates the dressing from the other ingredients. Is there something I can put in its place? Please help!!!!

    • You could maybe do a layer of green or red peppers? Then it would be like a fajita. 🙂 Or maybe just more beans or corn in there as a buffer?

      • In general, olives could work as a buffer for these types of salads. You could also try orange cherry tomatoes, they are less tomato-ey.

    • Just tried this recipe! Awesome! I’m not fond of tomatoes either so I put in mango instead 🙂

    • Lydia Alcock says:

      Anything sturdy that will lightly pickle in the dressing will work. I think beans, or chopped up carrot work great. Green peas or edamame. Lightly cooked green bean or asparagus pieces would work, I’d think. Even chopped cucumber.

      My husband is allergic to tomato, so I do the carrot, peas and beans as the layers closest to the dressing.

  3. So good !!!!!!!!!!!!!

  4. Oh my goodness, this salad looks yummy! So glad I found this site!

  5. Kristie Neshyba says:

    I have found that if I put the avacado in with the dressing – or salsa, it will not brown.

  6. Making these today and found this site on how to make your jars airtight and wanted to share. 🙂

  7. Pat McBride says:

    Just curious…is the calorie, fiber, carbs and protein count for one jar or for all five jars together? My reason for asking is that I am on WW and it calculates to 14 pts per jar but divided by 5 only 3 pts.

    Thank you so much for your assistance!

  8. Does your avocado keep from turning brown for the five days?

  9. The avocado did not turn brown because of the onion… I don’t remember where I learn that to keep avocados from browning store in a container with half onion or a piece of onion, close the lid and voila, fresh avocado!!

  10. Dia Walter says:

    I’m not a big fan of red onions, what should I do?

  11. Can I substitute plain yogurt for the Greek Yogurt? would this make a difference, besides the consistency?


  12. This salad is DELICIOUS! I just had to comment since I tried making these salads for the first time last night, and I had one for lunch just now–I was so suspicious of the greek yogurt + salsa combo, but it makes this fantastic creamy mexican dressing…this is going to become a grab and go lunch staple for me! I actually used pint-and-a-half jars, and I think half of one is going to fill me up because of all the beans and cheese 🙂

    • P.S. I actually used CHILI black beans instead of regular, which adds some good flavor and a little more spiciness, which I like a lot.

  13. Silly question, but do you just throw the beans and corn in there without cooking them first? I don’t know, it just seems odd to me. But then, I am odd when it comes to food sometimes…

  14. This is one of my favorite lunch recipes of all time! Would DEFINITELY recommend it!

  15. shallyjo says:

    The reason the avacado didn’t go brown in this recipe is because of the onion.

  16. So yummy! Thanks for sharing all your salad ideas. I am not that creative with it. Your recipes have made lunch so much easier for me.

  17. Chelsey Crouch says:

    This is my fourth salad of yours I’ve tried, I think, and it’s my favorite. I mixed up a batch of my homemade taco seasoning and mixed it with the beans before putting them in the salad. I also shredded the cheese, and I replaced the tomatoes with bell peppers because I don’t like tomatoes in my salad. I will be making this one again and again!!

  18. I’ve read cheeses and meats a.d eggs should be left out and put in the morning you take it to work. Otherwise they can spoil easier. What’s your experience?

  19. Found you via the Food Blogger Pro email blast. Congrats on all your success! It’s inspiring!

  20. Is the red onion ok in the jars for a few days? I thought you could only use onion fresh as it goes off quickly?

  21. What can I swap corn with? I really am not a fan of it, would rice work as a substitute or no ?

  22. Michelle says:

    Made this on a Sunday afternoon for work lunches for the week (4 serving for work, 1 for dinner on Sunday night). By Friday the salad was still delicious. The lettuce was still crisp and not brown, my avocados still fresh (I did top with lime juice before I put them in the jars), and was a great treat all week long. Definitely a repeatable recipe, excited to try a few different recipes!


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  9. […] food, and we make a lot of tacos and burrito bowl type dishes at our house. I can already tell this black bean and corn salad will be a pretty popular one for us, and I think next time I’ll even add rice or quinoa to […]

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  16. […] If you’re not familiar, mason jar salads are a great, easy way to pack salads–including dressings–in one container up to a week in advance, without worrying about any of the veggies getting soggy. The moist dressing ingredients go at the bottom, and you layer the tougher/more dense ingredients to protect the more vulnerable ingredients (particularly lettuce) from getting soggy on top. This is a simple recipe that’s very open to modification–I think avocado would be a great addition, but spritz it with lime or lemon juice to avoid unsightly browning. This combination was borrowed from Organize Yourself Skinny. […]

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