I have made so many salads in a jar and I still get excited when I come up with a new recipe! This chopped version of a black bean and corn salad has so much layered flavor—it’s fantastic. Plus, this mason jar salad is super easy to meal prep. Make a batch once and you can have it on hand all week long for a quick and healthy lunch.
I love my mason jar salads (if you didn’t know)! 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 with tomato, fresh mozzarella, and pasta.
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. I just know it!
Get free instant access to my mason jar salad recipe e-cookbook here! I share 19 of my best mason jar salads along with tips, tricks, and tutorials.
Frequently Asked Questions About Salad In A Jar
Before I jump into this black bean corn avocado salad recipe, I want to first answer some basic questions I have gotten from some of my readers:
Can I Add Some Protein To This Corn Salad?
Absolutely! You can add shredded chicken or some mexican shredded beef. You can even add some of this sweet and spicy pork to add some delicious flavors.
If you want to keep it vegetarian but want even more protein, you can saute some soy-based chorizo or meatless crumbles to add to your salad.
How Long Does A Salad In A Jar Last?
I’ve come to find that any time I make a salad in a jar for lunch, they usually last me about 5 days. The biggest thing to remember is to make sure to layer all the ingredients correctly (starting with the dressing on bottom and greens on top—see more info below).
Black Bean and Corn Salad In A Jar
I am very excited to share this black bean and corn salad with you all. Here are the ingredients you’ll need for this salad in a jar:
- Quart size mason jars
- Salsa
- Plain greek yogurt
- Cherry tomatoes (halved)
- Red onion (chopped)
- Black beans (drained and rinsed)
- Frozen corn (thawed)
- Pepper jack cheese (cut into small cubes)
- Romaine lettuce (chopped)
- Cilantro (chopped/optional)
How To Make Salad In A Jar
In each of the mason jars, start by pouring in 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, layer the halved cherry tomatoes, red onions, black beans, corn, pepper jack cheese, avocado, chopped romaine, and top off with cilantro. I prefer cherry tomatoes over chopping up a regular tomato because I feel they hold up better to the dressing.
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 zucchini brownies!
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 top.
I followed the recipe and layered the rest of the ingredients evenly between the 5 mason jars. When I’m ready to eat the salad, I pour it into a bowl, simply mix it together, and enjoy!
Cooking Tip
- Make sure all the ingredients are as dry as possible before layering. This prevents moisture from building up and the lettuce from getting soggy.
- You can reduce the fat and calories in these salads by reducing the cheese and avocado.
More Salad In A Jar Recipes
As much as I really enjoy eating this black bean and corn salad with avocados, I still like to add some of my other recipes into my salad rotation.
Here are some more mason jar salad recipes to add to your menu plan:
- Turkey Ranch Club Mason Jar Salad
- Greens and Ancient Grains Mason Jar Salad
- Antipasto Mason Jar Salad
- Southwest Ranch Chicken Mason Jar Salad
- Beef and Cheddar Mason Jar Salad
Try making this black bean and corn salad in a jar the next time you want to have lunch on hand. Share a picture and tag me on Instagram or Facebook if you decide to make this recipe!
Chopped Black Bean and Corn Mason Jar Salad
Equipment
- 5 32-ounce mason jar salads
Ingredients
- 1 ¼ cup salsa
- 1 6 ounce container plain greek yogurt
- 1 quart cherry tomatoes halved
- 2 cans black beans drained and rinsed
- 1 red onion chopped
- 1 12 ounce package frozen corn thawed
- 5 ounce block pepper jack cheese cut into small cubes
- 4-5 cups chopped romaine lettuce
- ¼ cup or more chopped cilantro optional
Instructions
- 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, cheese, and ending with romaine and cilantro. When ready to eat pour into a bowl, mix together, and enjoy!
Notes
This can be made up to 5 days ahead of time.
Jessica says
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?
Tammy Kresge says
I use red onion all the time and it works great.
Jess @ Make and Do Crew says
Found you via the Food Blogger Pro email blast. Congrats on all your success! It’s inspiring!
Tammy Kresge says
Thank you so much!
Jenny says
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?
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!!
Nicole says
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.
shallyjo says
The reason the avacado didn’t go brown in this recipe is because of the onion. http://myfridgefood.collectivepress.com/this-trick-will-keep-your-avocados-fresh/?s=myfridgefood
Rachel says
This is one of my favorite lunch recipes of all time! Would DEFINITELY recommend it!
Danci says
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…
Spencer Scruggs says
The frozen corn should be fine and the beans in the can are already cooked.
Whitney says
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 🙂
Whitney says
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.
amber says
Can I substitute plain yogurt for the Greek Yogurt? would this make a difference, besides the consistency?
Thanks.
Dia Walter says
I’m not a big fan of red onions, what should I do?
Tammy Kresge says
You can leave them out no problem.
Dia Walters says
Thank you so much xoxox
Gigi says
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!!
kira says
Does your avocado keep from turning brown for the five days?
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!
Liz says
Old plan is 10 points per jar. Points plus is 13 per jar
Susie says
I think it’s the avocado that is taking the point value so high. Maybe try cutting that back a bit to save some points.
Karin says
Making these today and found this site on how to make your jars airtight and wanted to share. 🙂
http://www.youtube.com/watch?v=NMDfyRjfBbc
Tammy says
Thanks so much for sharing!
Kristie Neshyba says
I have found that if I put the avacado in with the dressing – or salsa, it will not brown.
Tammy says
Great tip! Thank you!
Rakhi says
That’s a great tip! Thank you, I’m going to try that.
Kelin says
Does it not make the avocado just taste like dressing though? Or salsa in this case?
Kelly says
Oh my goodness, this salad looks yummy! So glad I found this site!
Jamie says
So good !!!!!!!!!!!!!
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!!!!
Jessica says
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?
illnona says
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.
DP says
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.
Erica Martin-Alfrey says
I substitute tomatoes with grapes and love it
Erin says
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!