Spinach, quinoa, black beans, avocado, tomatoes, and fresh mangoes, all topped off with lime juice, queso seco, and a chia seed vinaigrette to bring it all together. The flavors and ingredients in this jar salad take me back to my Central American roots and let me tell you - it's SO good! This Central American Salad In A Jar recipe is perfect for meal prepping the night before (or in the morning before work) in jut 15 minutes and storing in the refrigerator.
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!
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Notes
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.