Mason Jar Taco Salad with Black Beans and Corn

by Micki
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This southwestern salad in a jar recipe is perfect for an easy lunch, or a tasty snack anytime.

Mason Jar Taco Salad with Black Beans and Corn

Taco salad is my daughter’s favorite. She adores Mexican food, and this salad has all of the same ingredients as her favorite taco recipe (minus the shell, of course!).

I’m a huge fan, too – it reminds me a lot of our popular (and delicious!) taco dip!

Picture this: layers of crunchy greens, tangy tomatoes, flavorful black beans, cheddar and sweet corn, all tucked neatly in a jar. It’s like a fiesta in a jar!

I love to make this make-ahead mason salad on a Sunday, and grab it for a quick lunch or snack during the week.

Vegetarian Taco Salad in a Jar with Black Beans and Corn

This make-ahead mason jar lunch is perfect for back to school! It’s made in a one pint (500 ml) jars, which is perfect for smaller appetites, but you can easily double the recipe to a quart jar (1 liter) for a bigger appetite.

This recipe makes one pint-jar sized salad.

Whatever size you choose, this make ahead mason jar salad is perfect for making meals easier all week!

Can I make substitutions in this recipe?

This recipe is perfect for substitutions. Want to add a spicy twist? Throw in some jalapeños. Craving a bit of crunch? Sprinkle on some crispy sweet pepper strips. It’s your salad, your rules.

Want to save even more time? Use a store bought dressing!

Is this recipe spicy?

This recipes is mild, but if you want it spicy, it’s easy to add a layer of a few tablespoons of spicy salsa above the sour cream. If you want it even spicier, add two teaspoons of siracha to the sour cream for an extra spicy, tangy kick! Love jalapeños? Add a handful to the mix!

Looking to boost the flavor, but not the spice?

One of my favorite variations to up the flavor in this jarred salad is to add a tablespoon of pickled onions and a teaspoon of cilantro. You could even add a layer of guacamole above the sour cream!

Can I make this recipe vegan?

You can easily make this a vegan taco salad by substituting vegan cheese and vegan sour cream for a no dairy alternative.

Black bean corn and cheddar mason jar salad

How long can you store this salad in the fridge?

You can store this Mexican taco salad in the fridge for up to five days.

Can you freeze this salad?

No, this salad does not freeze well!

What’s the best way to eat this?

Once you’re ready to eat, pour it into a bowl. You can even enjoy it straight from the jar!

Is there a low-carb option for this salad?

Yes, for a lower-carb version, you can reduce the corn and beans and bulk up on more greens and low-carb veggies like bell peppers and cucumbers. Adding avocado will also boost the healthy fats while keeping carbs in check.

mason jar Mexican salad made with sour cream black beans tomatoes cheddar corn and lettuce

What you’ll need

Here’s what you’ll need for this mason jar salad. These are all common ingredients that you may have in your pantry right now! You’ll find the exact amounts in the recipe at the end..

  • black beans
  • corn
  • cherry tomatoes
  • shredded cheddar cheese
  • lettuce
  • sour cream
  • taco seasoning
  • salsa (optional)

How to make this vegetarian taco salad in a jar

Making this salad is like playing a game of culinary Tetris, finding the perfect spot for each ingredient. You get to mix, match, and experiment to your heart’s content.

Here’s how to assemble this salad, in three quick steps!

First, mix your sour cream and taco seasoning in a small jar, and add to bottom of a jar.

Next, layer the ingredients. Start with black beans, followed by corn, then cherry tomatoes, then cheddar cheese, and top with lettuce.

Put lids on the jars. Store in the fridge!

mason jar Mexican salad made with sour cream black beans tomatoes cheddar corn and lettuce

Taco Salad in a Jar with Black Beans Cheddar, Corn and Black Beans

Yield: 1 pint jar of salad
Prep Time: 10 minutes

This easy mason jar taco salad is the hero we need on busy weekdays, saving us from the dreaded meal prep blues.


  • 1/4 cup sour cream
  • 1 teaspoon taco seasoning
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup shredded cheddar cheese


  1. Mix sour cream and taco seasoning in a small bowl.
  2. Add dressing to the bottom of a 1 quart (2 cups, or 500 ml) jar.
  3. Layer ingredients in the order listed. Add black beans first, followed by corn, then cherry tomatoes, then cheddar cheese, and top with lettuce.
  4. Place lid on the jar, and place in the fridge.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 416mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 10g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.

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1 comment

Jenn April 16, 2024 - 1:33 pm

Such a fantastic lunch option for busy weekdays! Love that it’s portable to take to work. Thanks!


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