Mason Jar Southwest Chopped Salad

Mason Jar Southwestern Salad

This recipe is kind of cheat, since I already provided the recipe this week- but I’m trying to inspire new ways of bringing your lunch to work.  Whenever I bring a mason jar salad to work, I get compliments.  Not only does it look good, but it also tastes good.  There’s something about the layering of different ingredients and presentation that makes you feel even better about eating healthy.


1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
3 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/4 tsp red cayenne pepper
1/8 tsp. salt

2 heads of romaine lettuce
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions


Combine all dressing ingredients in a food processor until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions.  Begin layering ingredients, starting with the cilantro greek yogurt dressing, tomatoes, bell peppers, green onions, corn, black beans, and finally the lettuce.


Serves 4 Mason Jars.


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