Mason Jar Corn Salad
A portable and refreshing mason jar corn salad perfect for meal prep and healthy lunches.
Equipment
- 4 16-ounce mason jars
- 1 cutting board
- 1 knife
Ingredients
Salad Ingredients
- 2 cups fresh corn kernels
- 1 cup cherry tomatoes halved
- 1 cup black beans rinsed and drained
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1 cucumber diced
Dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Set aside.
- Start by adding 2 tablespoons of dressing to each mason jar. Follow with a layer of corn kernels.
- Layer black beans, cherry tomatoes, bell pepper, onion, and cucumber in each jar. Ensure layers are firm but not packed too tightly.
- Top with your choice of salad greens, such as spinach or arugula. Seal jars tightly with lids.
Storage
- Store the jars upright in the refrigerator for up to 5 days. This keeps the ingredients fresh and crisp.
Serving
- When ready to eat, shake the jar to mix the dressing with the salad. Pour into a bowl or enjoy straight from the jar.
Notes
Pro Tips: Use fresh summer corn for the best flavor. Ingredient Substitutions: Swap black beans for chickpeas if desired. How to Serve: Enjoy directly from the jar or pour into a bowl. Storage & Freshness: Keep jars sealed and refrigerated. Make-Ahead Tips: Assemble jars up to 5 days in advance for easy meal prep.