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Home Recipes by Type Salads
30 30 Minutes or Less VG Vegetarian

Southwestern Chopped Salad in Mason Jar

4.75
/5
15 mins
28 Comments
Jump to Recipe
By: Rachel GurkPosted: 08/22/2016Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor, thanks to an easy to make dressing and tons of great vegetables.

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!

Beautiful layers of flavor and nutrition make this mason jar salad a meal prep dream come true! You’ll look forward to this vegetarian southwestern chopped salad waiting for you in your fridge.

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!

Mason jar salads are all the rage lately, and for good reason! The dressing waiting at the bottom is kept separate from the other ingredients, preventing the horrors of a soggy salad. They are perfect for meal prep on the weekend and easy weekday meals, all ready to go with no soggy salad. Have you tried my caprese zucchini noodle and farro mason jar salad? Try it with that basil in your garden you need to use!

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!

Let’s talk about the dressing on this salad for a minute. All you need are two simple ingredients, Rachel Cooks partner Old El Paso‘s enchilada sauce and Greek yogurt. It’s full of flavor thanks to the enchilada sauce (you can use mild or medium, whatever you prefer) and the yogurt makes it so creamy.

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!

Layered on top of the dressing in the mason jar is your favorite grain. I use freekeh in mine, but quinoa would be amazing and brown rice would be fantastic, too. On top of the grain, add black beans – they provide protein so you’ll be full all afternoon.
Lastly are all the beautiful vegetables. I use green onions, tomato, jicama, red cabbage, bell peppers, corn and cilantro. When you’re ready to eat, you just need to dump it in a bowl and mix it all together.

P.S. This salad doesn’t have to be made in a jar. You can put the ingredients in a bowl, add the dressing, mix it together, and eat it right away.

Happy lunching!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

A salad so beautiful, you’ll barely want to eat it! But you’ll definitely want to because this southwestern chopped salad is full of flavor thanks to an easy to make dressing and tons of great vegetables. Get the fun mason jar salad recipe on RachelCooks.com!
Recipe

Get the Recipe: Southwestern Chopped Salad in Mason Jar

4.75 from 4 votes
Prep Time: 15 mins
Total Time: 15 mins
1 salad
Print Rate Recipe
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This southwestern chopped salad has an easy dressing and tons of vegetables – it’s almost too pretty to eat. ALMOST. But it’s worth every beautiful bite.

Ingredients

For Dressing (makes enough for 4 salads)

  • 1/2 cup Old El Paso Red Enchilada Sauce (from a 10 ounce can)
  • 1/4 cup plain Greek yogurt

For 1 Mason Jar Salad

  • 3 tablespoons dressing
  • 1/2 cup cooked and cooled freekeh
  • 1/2 cup black beans, drained and rinsed
  • 2 tablespoons diced green onions
  • 1 roma tomato, seeds removed, diced
  • 1/2 cup diced jicama
  • 1 cup shredded red cabbage
  • 1/4 cup diced red bell peppers
  • 1/2 cup fresh sweet corn
  • Cilantro to taste

Instructions

  • In a small bowl or measuring cup, whisk together Old El Paso Red Enchilada Sauce and Greek yogurt until combined.
  • Place 3 tablespoons of dressing in the bottom of a 1 quart mason jar. Follow with your favorite grain (freekeh is pictured, but quinoa or rice would be great too – choose what fits your personal needs/tastes).
  • Follow with remaining ingredients, creating beautiful layers. Place in fridge until ready to serve, or up to 3-4 days depending on freshness of the produce used.
  • When ready to serve, pour into a bowl and mix to combine all ingedients.

Notes

  • This is a very flexible recipe – if you can’t find all the vegetables, it will still be great. I recommend definitely using red cabbage for its terrific crunch though.
  • This is a great recipe for meal prep on the weekends – the salad keeps great in the fridge due to the layering.
  • You don't have to make this salad in a jar. You could just put all the ingredients in a bowl and mix it up.

Nutrition Information

Serving: 1jar salad, Calories: 426kcal, Carbohydrates: 89g, Protein: 21g, Fat: 2.5g, Saturated Fat: 0.4g, Cholesterol: 1mg, Sodium: 681mg, Fiber: 25g, Sugar: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: Love this salad – it is the perfect vegetarian salad – so filling and flavorful.
Husband’s take: Ben is gone Monday-Thursday every week for work right now so he hasn’t yet had the opportunity to try this.
Changes I would make: None are necessary but as I mention in the notes of the recipe, feel free to customize the vegetables and the grains to suit your tastes, what is in your fridge, or what is in season.
Difficulty: Easy.

Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

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  1. Kristy says

    February 16, 2020 at 2:14 pm

    Why is the sodium almost at the daily limit?

    Reply
    • Rachel Gurk says

      February 18, 2020 at 9:59 am

      Hi Kristy! Thanks for pointing that out. It’s an error…we use a nutrition calculator and sometimes it’s a bit buggy. In this case, because of the way the recipe is written, it was calculating the full amount of dressing for one salad. And enchilada sauce isn’t exactly low-sodium, so that’s why that number was so large. I went in and did a more manual calculation and updated the recipe. Thanks for letting us know!

      Reply
  2. Kathy says

    July 10, 2017 at 1:23 pm

    This was delicious. I made several for the week! The dressing would also be good just as a veggie dip for zucchini, carrots, whatever. I used a different combination of vegetables then was listed, but I agree almost anything could be used. Thanks!

    Reply
    • Rachel Gurk says

      July 10, 2017 at 2:35 pm

      So glad you liked them! I appreciate you taking the time to come back and leave your thoughts – it means the world to me! Happy cooking! :)

      Reply
  3. carmen says

    September 5, 2016 at 11:53 am

    Going to try this today.  I love healthy.

    Reply
    • Rachel Gurk says

      September 5, 2016 at 8:29 pm

      I hope you loved it!

      Reply
  4. Rachel - A Southern Fairytale says

    August 25, 2016 at 4:09 pm

    I adore mason jar salads, and the colors and flavors in this one are to die for! <3 Can't wait to put this one in the fridge!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:24 pm

      Thank you, Rachel!

      Reply
  5. Jennifer @ Show Me the Yummy says

    August 24, 2016 at 2:44 pm

    What a GORGEOUS salad and I’m all about Southwestern flavors! :)

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:23 pm

      Me too! Thanks Jennifer!

      Reply
  6. naomi says

    August 24, 2016 at 10:59 am

    I love the idea of this salad packed and ready to go like this!!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:23 pm

      It’s perfect for meal prep!

      Reply
  7. gerry speirs says

    August 24, 2016 at 10:13 am

    Awesome idea and love the colors!!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:23 pm

      Aren’t the colors beautiful? Thanks Gerry!

      Reply
  8. Aimee@ShugarySweets says

    August 24, 2016 at 9:42 am

    Oh my gosh I love everything about this salad :)

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:23 pm

      Thanks Aimee!

      Reply
  9. Liz Berg says

    August 23, 2016 at 1:43 pm

    LOVE this easy dressing AND amazing salad!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:22 pm

      Thanks Liz!

      Reply
  10. Anna @ Crunchy Creamy Sweet says

    August 23, 2016 at 10:10 am

    I am all in for this gorgeous salad! Two ingredient dressing – yes, please!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:22 pm

      I’m all for easy salad dressings!

      Reply
  11. Lisa @ Wine & Glue says

    August 23, 2016 at 10:02 am

    This is such a genius idea!  And I LOVE Old El Paso enchilada sauce, I have some in my pantry right now!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:21 pm

      Perfect!

      Reply
  12. Taylor @ Food Faith Fitness says

    August 23, 2016 at 8:08 am

    I lovelovelove southwestern salads! The fact that this is in a mason jar? EVEN BETTER!

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:20 pm

      Me too! Thanks Taylor!

      Reply
  13. denise says

    August 22, 2016 at 2:35 pm

    looks delicious

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:20 pm

      Thank you!

      Reply
  14. cookbook queen says

    August 22, 2016 at 11:19 am

    I’ve been trying to do better about eating healthy lunches (with REAL food!) and this is definitely going on the list! Love that I can prep it ahead.

    Reply
    • Rachel Gurk says

      August 27, 2016 at 10:17 pm

      I hope you love it!

      Reply

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