Southwest Bean, Veggie & Quinoa Salad

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These Mason jar salads are full of flavor, fun and fabulous healthy ingredients. Just perfect for a summer outdoor lunch or dinner.

Makes 4 (16 oz.) jar servings


  •  3 cups cooked quinoa (look for precooked packages)
  • 1 (15 oz.) can Michigan Pinto Beans or Small Red
  • Beans (drained and rinsed)
  • 2 cups corn
  • 2 orange bell peppers, diced
  • 2 cups grape tomatoes, cut in half
  • 1 cup red onion, diced 


  •  1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 cup chopped parsley or cilantro
  • 1/2 teaspoon chopped garlic
  • 2 teaspoons cumin
  • 1/2 teaspoon each salt and pepper 


  1. Blend all dressing ingredients together in a blender or food processor and set aside.
  2. Divide quinoa evenly among the 4 clean jars. Pour approximately 1/3 cup of dressing into each jar and stir to combine with quinoa. 
  3. To each jar, layer in the next ingredients in equal amounts – pinto beans, corn, orange peppers, grape tomatoes and red onion.
  4. Place tops on jars and refrigerate. Serve within 4 days. 
  5. When ready to eat, simply dump the salad onto a plate or into a bowl and serve with tortilla chips if desired.

Nutrition information per serving: 510 Calories; 17.5 g Fat; 76 g Carbohydrate; 15.5 g Protein; 14 g Fiber; 597 mg Sodium

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