Mason jar salads are the perfect meal-prepped lunch, as they can be made in advance and store well in the refrigerator for 3-4 days. The key to making the perfect mason jar salad is the order in which you layer your ingredients. Make sure the denser ingredients, like beans and corn, are at the bottom of the jar, while the spinach or leafy greens are at the top. This prevents any sogginess or spoiling. When ready to eat, pour everything into a big bowl or plate, and enjoy! Mexican Fiesta Mason Jar Salad with Creamy Chipotle Dressing is easy to prepare, crunchy and bright, and tastes like summer. If you don’t have a mason jar, use a clean pasta glass jar instead!
What (your ingredients):
Creamy Chipotle Dressing:
3 tablespoons olive oil
2 tablespoons water
1 tablespoon apple cider vinegar
2 tablespoons hemp seeds
½ teaspoon chili powder
½ teaspoon cumin
Dash of salt and pepper
Mason Jar Salad:
1 cup black beans
1 cup sweet corn
2 cups cherry tomatoes, sliced in half of desired
1 cup yellow bell pepper
4 cups spinach
How (your directions):
To make the Creamy Chipotle Dressing, add all dressing ingredients to a high-speed blender and blend on high for 30 seconds until smooth and emulsified.
Divide the salad dressing between two large mason jars or glass jars. In each jar, add the ingredients in the following order: first add ½ cup black beans, then ½ cup sweet corn, then 1 cup cherry tomatoes, then ½ cup yellow bell pepper. Then stuff 2 cups of spinach into the jar as the last salad ingredient.
Seal each jar with a lid, then refrigerate.
Mason jar salads can ben stored for 3-4 days! Grab from the fridge and take with you to work/school or enjoy at home as a ready-made meal.
Why (the science): Hemp seeds have a healthier ratio of omega-3 fatty acid to omega-6 fatty acid than salmon!