Black Bean, Corn & Pepper Jack Jar
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A make-ahead salad jar layered with salsa, Greek yogurt, black beans, corn, pepper jack and romaine. Pack five jars on Sunday and tip one into a bowl for a cold lunch.
Ingredients
Salad
- 1 1/4 cups salsa
- One 6-oz container Greek yogurt
- 1 quart halved cherry tomatoes
- 2 cans black beans drained
- 1 chopped red onion
- One 12-oz package frozen corn thawed
- 5 oz pepper jack cubed
- 4–5 cups romaine
- 1/4 cup chopped cilantro (optional)
Equipment
- 32-oz jars
- mixing bowl
- cutting board
- chef’s knife
Directions
- Prepare: Thaw and drain the corn, rinse the black beans, and cut up the tomatoes and onion. Every ingredient should be cold.
- Assemble: Put about 1/4 cup salsa in each jar, then divide the yogurt, tomatoes, onion, beans, corn, pepper jack, romaine, and cilantro among them. Seal and chill.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until mealtime. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 483g | Calories: 331kcal | Carbohydrates: 44g | Protein: 21g | Fat: 10g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 1039mg | Potassium: 1137mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4934IU | Vitamin C: 27mg | Calcium: 337mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; One 6-oz container Greek yogurt counted as nonfat Greek yogurt, black beans counted as canned black beans (one can 250 g), pepper jack counted as Monterey Jack (one stick 21 g). Brands and portions vary, so use it only as an approximation.