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–+ servings
Mason jars filled with salad, rice, beans and corn.

Scrumptious Mason Jar Salads (vegan + gf)

Prep Time: 20 minutes
Servings: 4 jars
Author: Tracy Halasz

Ingredients

Mason Jar Salad - Greek Style (makes 4)

  • 2 cups cooked grain (rice, quinoa, couscous)
  • 2 cups bean (chickpeas, black beans, pintos)
  • 1 ⅓ cups red peppers, chopped
  • 1 cup red onions
  • 1 ⅓ cups cucumber, deseeded, large chunks
  • 16 cherry tomatoes, whole or halved
  • 1 ⅓ cups shredded carrot
  • 1 ⅓ cups cabbage (optional)
  • 16 whole green or kalamata olives, whole or sliced
  • 4 cups leafy greens, variety
  • 4 tablespoons nuts or seeds, toasted

Greek Salad Dressing (from tofu marinade recipe)

    Mason Jar Salad - Taco Style (makes 4)

    • 2 cups grain (rice, quinoa, couscous, bulgar)
    • 2 cups spicy black beans (see below)
    • 2 cups corn (fresh or frozen)
    • 1 cup bell peppers (red, orange, yellow), chopped
    • 1 cup red onion, chopped
    • 1 cup cucumber, deseeded, chopped
    • 16 cherry tomatoes, whole or halved
    • 1 avocado, large chunks (optional)
    • 16 olives (optional)
    • 2 cups leafy greens, variety
    • cilantro leaves
    • 4 tablespoons pumpkin seeds, toasted

    Smoked Paprika Vinaigrette

    • ½ cup lime juice* (freshly squeezed)
    • ¼ cup olive oil
    • 1 - 1 ½ tablespoons maple syrup (agave)
    • 2-3 cloves garlic, minced (more or less to taste)
    • 1 teaspoon smoked paprika
    • ½ - 1 teaspoon cumin
    • 3-4 teaspoons Dijon mustard
    • salt and pepper to taste
    • 1 teaspoon hot pepper flakes

    Instructions

    Mason Jar Salad - Greek Style

    • Cook rice, quinoa, couscous as per package instructions.
    • Prepare vegetables by washing, peeling and cutting. Deseed the cucumbers.
    • Drain, rinse and pat the chickpeas dry.
    • Make the salad dressing found in link below.

    Greek Salad Dressing Recipe

      Mason Jar Salad - Taco Style

      • Make the rice (or other grain) as per package instructions.
      • MAKE THE SPICY BEANS: add 1 tablespoon of oil (optional) to a medium saucepan. Add the beans and 2 tablespoons of taco seasoning stirring over medium heat until warmed through. Add a squeeze of lime juice, salt (if needed) and some chopped cilantro. Let cool before layering in jars.
      • Corn: simply heat through in a pan of water over medium-high heat. Drain and pat dry.
      • Prepare the other vegetables as noted and make the dressing.

      Smoked Paprika Vinaigrette

      • Place all ingredients in a jar and shake to incorporate. Taste and adjust ingredients to your personal taste.
      • *Can use red wine vinegar, white wine vinegar or fresh lemon juice instead of lime juice.

      Assembling the Salad Jars (Both)

      • Each recipe makes 4 jars - divide the ingredients equally among the jars.
      • Pro Tip: make more or less of each vegetable as desired these quantities are just a guideline.
      • Add 2-4 tablespoons of dressing to the bottom of each jar.
      • Add the grain, beans, veggies, leafy greens, seeds.
      • Replace lid and store in fridge for up to 4 days.

      Notes

      Leftovers - salad jars are an way to use up leftover bits and bobs from the week. Anytime we have tacos or bowls, there is leftover rice or beans or sauce so it's easy to throw together a salad jar as we're cleaning up the kitchen.
      Hungry? - make the meal heartier by rolling half the salad ingredients in a tortilla wrap with an extra drizzle of sauce.