Southwestern Chopped Salad in Mason Jar

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!

Southwestern Chopped Salad in Mason Jar

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.

Prep Time 15

Total Time 15

Servings salad

Calories 426kcal

Author Rachel Gurk

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