For the longest time, I didn’t really get into the whole mason jar salad thing. I mean, I was always here at home, and where Rudy worked, lunch was almost always catered, so we had little need for something that was ready for an on-the-go situation. But! Rudy is now working somewhere else, and that need has definitely arisen, so you know I am all into making life easier for errrrrbody. So say hello to this marvelous black bean and corn salad recipe.
I love it because it’s different from traditional salads, as in, no lettuce, yo. But it is still full of flavor, nutrients, and protein. Plus, it totally pairs perfectly with a Gardein Meatless Pepperoni Pizza Pocket or a Gardein BBQ Pulled Porkless Pocket Meal.
My man is a meat-lovin’ man. Steak and potatoes, eggs and bacon. All the meat. So when I picked up these amazing Gardein meals, I kept it to myself that they were meat-free at first, because I didn’t want his “manly” bias to get in the way of trying of these little goodies. Gardein specializes in making healthier versions of the foods we already love, made with non-GMO soy and wheat, ancient grains and veggies, they really nail the taste and texture of our favorite meaty foods. Remember that calabacitas dish I made last year? Yeah, that ish is freaking AMAZING.
So anyway, I prepped these little delights and served them to the hubs, who gobbled them up like they were going out of style. And then I told him they were meatless. He was thoroughly impressed. And since they come in individually sealed bags, they are easy to take with and pop in the microwave at work! Served alongside my black bean and corn salad, it’s kind of awesome.
I feel incredibly healthy right now. It’s super cool. Come be cool with me. Please? Healthy!
Also, should I make more varieties of these? Rudy is kind of obsessed. Good thing I bought five mason jars when they were on sale at Michael’s. It was a sign.
For the Dressing
For the Salad
- ⅓ C Canned Black Beans drained and rinsed
- ⅓ C Canned Sweet Corn drained
- ¼ C Red Onion minced
- 2 Tbsp Fresh Cilantro roughly chopped
- ⅓ C Cherry Tomatoes quartered
- ¼ C Queso Fresco
- ¼ C Avocado diced
- In a small bowl, whisk together the dressing ingredients, then pour into a pint-sized mason jar. Layer the salad starting with the black beans, then corn, red onion, cilantro, tomatoes, queso fresco, then avocado. Seal with a lid and refrigerate until ready to eat, then tip the jar upside down to distribute the dressing, remove lid, and enjoy!