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Cowboy Caviar Mason Jar Salad

Servings 4
©JLFields JL Fields

Ingredients

  • 1 large tomato diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small red onion diced
  • 1 14.5-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can yellow corn, rinsed and drained
  • 2 avocados pitted
  • 2 tablespoons lemon juice about 1 small lemon
  • ¼ cup unseasoned rice vinegar apple cider vinegar, or white wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 8 cups loosely packed leafy greens kale, spinach, arugula, or romaine lettuce, divided

Instructions

  1. In a large bowl, combine the tomato, peppers, onion, black-eyed peas, beans, and corn. Set aside.

  2. In a blender, purée the avocados, lemon juice, vinegar, oregano, and salt to make a creamy dressing.

  3. Into each of 4 wide-mouth quart jars, spoon about 2 tablespoons of the dressing. Add about 1¼ cups “caviar” followed by 2 cups of leafy greens to each. Seal the lids tightly.

Recipe Notes

  1. Storage: Place the jars in the refrigerator for up to 1 week.
  2. Tip: If you’re prepping for just yourself, consider making only 2 salad jars and then using the remaining “caviar” for snacks this week; it’s great on tortilla chips.
  3. Book: This recipe is from my cookbook Vegan Meal Prep.
  4. Grocery Shopping List.