Summer Black Bean & Corn Mason Jar Salad

Can you believe that summer is almost here?

I don’t know about you but we are SO excited to start prepping our favorite mason jar salads.

Because sometimes it’s just easier to grab the first thing you see in the fridge.

And did you know you get bonus points when you choose something healthy?

Okay, maybe that’s just the unwritten rule at our place, haha!

This easy-to-prep summer black bean and corn mason jar salad is delicious and packed with nutrition.

It’s also a cinch to put together and features some of our top ingredients to beat the heat.

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Summer Black Bean & Corn Mason Jar Salad (with Sun-dried Tomato Dressing)

What ingredients go into our favorite summer salad in a jar:

garlic
lemons
balsamic vinegar
sun-dried tomatoes
oil from sun-dried tomatoes
black beans
red onion
corn
red cabbage
Anaheim pepper
Beefsteak tomato
basil
Swiss chard
Red chard
optional: a protein of your choice*

* We recommend the following protein add-ons for this salad:

t-bone steak
grilled chicken
grilled tofu
Gardein crispy chick’n tenders

More meal prep and snack ideas:

Feel free to swap out any ingredients that don’t fit your dietary requirements (or taste buds!) for a more suitable substitution.

Tools you will need:

two 36 oz (1062 ml) mason jars
small mixing bowl for dressing
strainer
chopping knife
measuring cups
measuring spoons

Black Bean Corn Salad in a Jar Ingredients:

Mason jar salads are layered in the opposite way you would think of prepping a salad in order to preserve them and plate them properly.

So, let’s start making this one by putting together our salad dressing first.

Note: this recipe makes two large 36 oz (1062 ml) mason jar salads. Double all ingredients for four.

Sun-Dried Tomato Dressing:

1 small garlic clove minced
2 teaspoons lemon zest
3 tablespoons balsamic vinegar (red or white)
1/2 cup sun-dried tomatoes packed in oil (minced)
1/2 cup oil from the sun-dried tomatoes

Mince 1 small garlic clove.

Zest, then cut lemon into wedges.

Mince sun-dried tomatoes.

Set aside 1/2 cup oil from sun-dried tomatoes.

Combine minced garlic, 2 teaspoons lemon zest, 3 tablespoons balsamic vinegar, 1/2 cup minced sun-dried tomatoes, and 1/2 cup oil reserved from sun-dried tomatoes in oil.

Season with salt and pepper (optional).

You can also substitute your favorite flavor dressing or use a store-bought vinegarette style dressing if you prefer.

Pour 1/3 cup of dressing into each 36 oz mason jar.

Prep Your Black Bean Corn Salad in a Jar

18.2 oz (540ml) can Black Beans
1 small red onion
11.5 oz (341ml) can corn niblets
1 cup red cabbage
1 Anaheim pepper (or substitute any pepper of your choice)
1 large beefsteak tomato
1/4 cup fresh basil leaves
1 cup Swiss & red chard

Finely chop small red onion.

Divide between mason jars.

Open and drain canned corn niblets and divide between mason jars.

Shred red cabbage and divide between salad jars.

Seed Anaheim pepper and sliced into rings. Create a pepper layer in your salad jars.

Tear and layer fresh basil leaves.

Dice large beefsteak tomato. Add to mason jars.

Tear Swiss and red chard into bite-size pieces. Then, top each jar salad with half of each type of chard.

Tightly seal your jars and store them in your refrigerator for up to 7 days.

Please Note: Your jar salad will last 7 days in your fridge without the addition of an animal protein.

Should you choose to layer your salad with a meat product of your choice, please follow the recommended health and safety guidelines as to that protein’s expiration date.

Enjoy Your Meal!

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Happy meal prepping, friends.

Enjoy!

More kitchen and healthy eating ideas: