Central American Jar Salad Recipe
Something many people may not know about me is that I’m half Nicaraguan (my mom is from Nicaragua), that Spanish was my first language, and that I actually grew up eating lots of Central American food. Basically, a lot of beans, rice, avocado, and fried plantains (soooo good)!
If I was going for a more authentic Nicaraguan salad, I would probably make Ensalada de Repollo or Vigoron. But for this recipe, I wanted to bring in some of the delicious flavors I grew up with and turn it into an easy meal prep salad that’s flavorful and perfect for taking to work or just making ahead of time!
I truly can’t say enough about this vegetarian Central American Jar Salad recipe. It may be my favorite of all time! It’s sweet, savory, crunchy, creamy, and balanced. The different flavors make for a creative combination that I absolutely love and could eat every single day!
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Ingredients/Substitutions
Mango, Tomatoes, & Avocado – These fresh ingredients should be ripe and cubed or diced for the best salad! And in case you’re already wondering, here’s the best way to cut a mango.
Lime Juice – Fresh lime juice helps the avocados stay fresh and adds that deliciously tangy flavor.
Cooked Quinoa & Black Beans – Feel free to cook the quinoa (or rice) while you get your other ingredients out to save time. Another option is to buy pre-cooked quinoa packets! I like using organic canned black beans, but you can also cook your own in advance.
Queso Seco – I grew up on Queso Seco, and I absolutely love the strong flavor and dry texture! However, Queso Fresco, Queso Panela, or Cotija are all wonderful alternatives for this salad.
Spinach – Finely chopped spinach or any type of chopped lettuce works great in this recipe!
Chia Seeds – I love adding chia seeds to the vinaigrette for more nutrition.
Olive Oil/White Wine Vinegar – The olive oil and white wine vinegar are the core ingredients for this vinaigrette. Add salt and pepper to taste!
RELATED: Spanish Rice & Beans
How to Make This Central American Salad In A Jar Recipe
This Central American Salad can be made in just 15 minutes! And who says you have to make it in a jar, anyway? This recipe can be made in any airtight meal-prep container or just right on your plate. While the instructions are designed for prepping the salad in advance (aka – the salad is layered upside down so that it dumps out the right way!), simply flip the order of layers if you plan on making it fresh and eating it immediately.
- Mix the chia seed vinaigrette ingredients and divide evenly into two mason jars.
- Add the diced mango, tomatoes, and avocado layers.
- Squeeze fresh lime juice over the avocados (this helps them stay fresh and adds so much flavor).
- Add the cooked quinoa and black beans layers.
- Add queso seco (or queso of your choice).
- Press finely chopped spinach or lettuce into the jars and add the lid!
When you’re ready to enjoy the salad, simply pour the salad out of the mason jar on to your plate and mix together (or enjoy layered). It’s so fantastic!
Other Easy Central American Salad Toppings
Take things up a notch with these delicious “extra” toppings!
- Chicharrones (Pork Rinds)
- Fried Yuca
- Corn
- Plantain Chips
- Chopped Cilantro
- Dried Papaya
How to Meal Prep The Night Before
To meal prep this Central American Salad recipe, simply layer the ingredients according to the directions below and store in the refrigerator for up to 24 hours!
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More Healthy Lunch Ideas
- Spicy Sriracha Tuna Stuffed Avocado
- Greek-Inspired Turkey Pita Sandwich
- Slow Cooker Fiesta Ranch Chicken Wraps
- Healthy Avocado Egg Salad Recipe
- Taco Bowl Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Central American Salad In A Jar
Ingredients
Central American Salad
- 1 medium ripe mango, diced
- 6-8 medium grape tomatoes, diced
- 1 small avocado, cubed
- 1 medium lime, juiced
- 3/4 cup cooked quinoa or rice
- 3/4 cup cooked black beans
- 2 ounces queso seco (or queso panela, queso fresco, cotija)
- 2 cups finely chopped spinach (or any type of lettuce)
Chia Seed Vinaigrette
- 2 Tablespoons olive oil
- 2-3 teaspoons white wine vinegar
- 1 Tablespoon chia seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Mix together the ingredients for the vinaigrette, then evenly divide into two mason jars.
- Next, layer the diced mango, diced tomatoes, and cubed avocado evenly in each jar.
- Squeeze the lime juice over the avocados in each jar.
- Divide the cooked quinoa or rice, cooked black beans, and crumbled queso into the mason jars.
- Press the finely chopped spinach or lettuce into the remaining space of each mason jar, then add the lid to seal.
- Store in the refrigerator for up to 24 hours (if desired).
- When ready to enjoy, flip the salad over on to a plate or bowl, then toss together. Enjoy!
Ramona says:
This salad looks amazing, I thoroughly enjoyed it and absolutely love the peach addition.
Jill says:
so simple and so delicious! love the sweet and salty flavors!
Katie Youngs says:
This recipe was so light and fresh. I also love that it covers all of my nutritional bases. It has a good dose of fiber and plant-based protein!
Catrin - theVeganista says:
So smart!! Looks so easy but still so delicious!
Christine McMichael replied:
Thank you, Catrin! 🙂
Karen @ Seasonal Cravings says:
Love fresh summer salads like this with bright, colorful produce. Summer is the best time for making salads and you often don’t even need dressing! This looks beautiful!
Christine McMichael replied:
Thanks, Karen! It really is! 🙂 Enjoy!
AZ@.... And a Dash of Cinnamon says:
I was wondering what a Central American salad would incorporate for you. I like the addition of fruit
Christine McMichael replied:
Thank you!
Toni says:
What a great idea! Remember, if you cut your lettuce with a knife, it will turn brown on the edges by the next day. If course, the avocado will turn brown as well if not dipped in lemon juice, so I’m not sure how pretty this salad will be in 24 hours! However, if I make it at night to take the next day for lunch, it should still look ok. I’ll try it as soon as I find some organic peaches!
Christine McMichael replied:
Thanks for the tip, Toni! Yes, if more than 24 hours, I definitely recommend adding lemon to it all! Mine lasted about 8 hours before I ate it, so I didn’t really give it the chance to brown. Yes, should be great for lunch the next day! I might still add a little lemon juice to it, just in case. Enjoy the recipe! 🙂