Make Ahead Mexican Salad Jars

Make ahead Mexican Salad Jars!

Happy March! I can’t believe how quickly February flew by. I am so excited the weather has been on the 40’s here making me think spring is on the horizon. For me spring means fresh and easy salads so I decided to share a quick salad jar recipe I love.

Incredibly easy and delicious perfect for the grab and go lunch you need for the work or school day. They last up to five days and can really be filled with anything you like.

One important thing I have discovered in making salad jars in the way you layer in the ingredients. It’s really important to make sure the dressing or sauce is on the bottom so none of the filling gets soggy. I then layer in the firm fresh cut veggies and grains so they soak up the flavors from the dressing. The remaining ingredients can be layered how you prefer just make sure your greens are at the top. I also like to add the greens the day or so that way I know they are as fresh as can be.

These jars contain fire roasted salsa, charred corn and peppers, quinoa, black beans, avocado and cabbage. When ready to eat I just flip the jar over so the dressing coats all of the ingredients. Season with a pinch of salt and lime juice, dump in a bowl and lunch is ready!!

Make Ahead Mexican Salad Jars

Mexican salad jars easy and delicious make ahead meals
Prep Time 15 mins
Course lunch
Cuisine Mexican
Servings 4


  • 1 can fire roasted tomaotes
  • 2 garlic cloves peeled
  • 1 cup cilantro chopped
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1 lime juiced
  • 4 scallions chopped
  • 1 jalopeno chooped
  • 1 cup fire roasted corn
  • 1 red bell pepper chopped
  • 2 cups cooked quinoa
  • 1 can black beans drained and rinsed
  • 1 avocado diced
  • 1 cup red cabbage thinly sliced
  • 1 lime zested


  • In a food processor place fire roasted tomaotes, garlic, scallions, cilantro, cumin, salt, lime juice and jalopeno. Blend to combine and divide into four large jars. Next add corn and red peppers, then quinoa and black beans ( you will need 1/4 cup-1/2 cup for each jar) Then add avocado and srinkle with lime zest and salt. Top with cabbage and place a lid on jars. Place in the fridge and will last 4-5 days.
Keyword lunch, makeahead, saladjars, vegetarian