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Chopped Corn & Black Bean Mason Jar Salad


A super easy way to make individual salads, whether you're entertaining or meal prepping for the week.

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Rate this recipe 4/5 (16 Votes)


  • 5 wide mouth quart size mason jar salads
  • 1 1/4 cup salsa
  • 1 6 ounce container plain Greek yogurt
  • 1 quart cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans black beans, drained and rinsed
  • 1 (12-ounce) package frozen corn, thawed
  • 2 avocados, peeled and chopped
  • 5 ounce block pepper jack cheese, cut into small cubes
  • 4 to 5 cups romaine lettuce, chopped
  • 1/4 cup or more cilantro, chopped (optional)


Servings 5
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

In each of the mason jars pour 1/4 cup of salsa.

Then divide the Greek yogurt evenly among the jars. This will equal about 1 1/2 tablespoons of Greek yogurt per jar.

Next divide and layer the rest of the ingredients evenly between the 5 mason jars starting with tomatoes then following with onions, black beans, corn, avocado, cheese, and ending with romaine and cilantro. When ready to eat pour into a bowl, mix together, and enjoy!

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