Black Bean and Corn Mason Jar Salad
- ¼ cup fresh salsa (or more, if desired)
- 1 Roma tomato, chopped
- 2 tablespoons red or green onion, diced
- Pickled jalapenos (optional)
- ½ cup black beans, rinsed and drained
- ½ cup frozen corn
- ¼ cup shredded cheese (Cheddar, Monterrey Jack, etc.)
- 3 ounces rotisserie chicken or leftover meat, shredded
- 2 tablespoons fresh cilantro, chopped
- 2 cups chopped greens (Romaine, spring mix, spinach, kale, etc.)
- ¼ small avocado
- Layer salsa, tomato, onion, jalapenos (and any other wet ingredients you desire) in the bottom of a wide-rimmed Mason jar. Add beans, corn, shredded cheese, chicken, cilantro and greens on top. Cover with the lid and refrigerate until lunch-time the next day (or up to 18 hours).
- When ready to eat, shake Mason jar to combine ingredients. Top with fresh avocado and enjoy!
Serving Size: 1 Jar Calories: 400 Fat: 15 g Carbohydrates: 36 g Sodium: 700 mg Fiber: 8 g Protein: 36 g Cholesterol: 75 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2024/03/black-bean-corn-mason-jar-salad/
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