Southwest Salad in a Jar Recipe

Make delicious mason jar salads for lunch, layered with sweet corn, black beans, chicken, and Southwestern toppings.
  • Ready in: 20 minutes
  • Prep time: 20 minutes
  • By:
  • Servings: 4

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  • ½ cup ranch dressing
  • 4 (1-quart) wide-mouth mason jars
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) package frozen sweet corn, thawed
  • 3 cups cooked and chopped chicken (such as Makin’ Magic Chicken™)
  • Salad toppings such as chopped avocado, chopped tomatoes, shredded Cheddar cheese
  • 16 ounces mixed greens
  • Tortilla strips, optional

cooking methods

  • No bake/cook


1. In a small bowl, combine first 2 ingredients. Divide among mason jars.
2. Layer black beans and corn over dressing. Top with chicken and desired salad toppings.
3. Fill remainder of jars with mixed greens; garnish with tortilla strips, if desired; seal lids. Refrigerate.
4. To serve, open each jar and shake salad into a bowl.

Makes 4 servings.

Note: May use pint-sized mason jars for smaller salad servings if desired. 

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