Southwest Inspired Salad Jar with Marinated Black Beans


  • 1, 15 oz canned black beans, rinsed and drained
  • Zest of one lime
  • Juice of half a large lime
  • 1 clove garlic, crushed
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • 1/3 cup plain vegan yogurt
  • 1 clove garlic, crushed
  • Juice of half a lime
  • 1 tsp ground chipotle pepper or chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp dry thyme
  • Pinch of salt
  • 2 tsp maple syrup
  • 1/2 Dressing Recipe
  • 1/2 Marinated beans recipe
  • 1/2 cup fire roasted corn (thawed from frozen)
  • 1/2 cup cooked quinoa
  • 1/2 bell pepper (I used orange), diced
  • 2 tbsp red onion, minced
  • 1/2 avocado, diced
  • 1 cup romaine lettuce, chopped
  • Cilantro to preference
  • Extra lime juice


  1. Mix together the canned black beans (rinsed and drained), lime zest, lime juice, crushed garlic, cumin, thyme, salt, and pepper.

  2. Place the mixture in the fridge to marinate while you prepare other ingredients.

  3. Combine plain vegan yogurt, crushed garlic, lime juice, ground chipotle pepper or chili powder, smoked paprika, dry thyme, salt, and maple syrup in a bowl.

  4. Set the dressing aside. You can also make a tahini dressing by swapping yogurt with 1/4 cup tahini and thinning it with water.

  5. In a tupperware container or large mason jar, start by layering the bottom with the dressing.

  6. Layer the marinated black beans, fire roasted corn, cooked quinoa, diced bell pepper, minced red onion, diced avocado, a squeeze of lime juice, chopped romaine lettuce, and cilantro.

  7. Seal the container and keep it in the fridge.

  8. Adding both red onion and lime juice to the avocado helps preserve its freshness.

  9. Optionally, add the avocado on the day of consumption for maximum freshness.

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