Southwestern mason jar salad

Two small glass jars layered with a Ranch dressing, chicken, black beans, corn, red peppers and lettuce for a salad on the go.

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This layered southwestern mason jar salad is a delicious make-ahead lunch!

Prep Time10

Total Time10

Yield: 2 servings

Ingredients

⅓ cup prepared Ranch dressing
1 cup chopped, cooked rotisserie chicken
½ cup canned black beans, rinsed and drained
½ cup bell pepper strips (any color), cut in thin strips or chopped
½ cup corn (fresh or frozen, thawed)
½ cup cherry tomatoes, halved
Romaine lettuce (see notes)

Additional toppings (optional):

Shredded cheese, sliced avocado, pickled jalapeños, cilantro, red onion, tortilla chips

Instructions

Divide ingredients, in the order listed, between the two mason jars. Add in as much romaine lettuce as you can to the top of the jar. (See notes below.)
Cover and refrigerate up to 3-4 days.
When ready to eat, empty the salad out of the mason jar onto your plate or bowl, add any extra desired toppings and enjoy!

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Notes

It may be difficult to get enough lettuce in your jar. I like mine with plenty of lettuce so I’ll pack up a baggie or container of extra lettuce to go with my jar. 👍

You can use homemade Ranch or your favorite bottled Ranch. And if you want it extra creamy, add an extra tablespoon or two of dressing to your jar.

Fresh corn is great in these salad jars for the summer, but you could substitute frozen corn (make sure to thaw it) or canned corn (make sure to drain it well).

I use cherry tomatoes, but you could substitute chopped Roma or fresh, summer heirloom tomatoes.

Nutrition

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