Cowboy Caviar Mason Jar Salad
Servings 4
©JLFields
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
-
In a large bowl, combine the tomato, peppers, onion, black-eyed peas, beans, and corn. Set aside.
-
In a blender, purée the avocados, lemon juice, vinegar, oregano, and salt to make a creamy dressing.
-
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
- Storage: Place the jars in the refrigerator for up to 1 week.
- 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.
- Book: This recipe is from my cookbook Vegan Meal Prep.
JL Fields 