Southwest Black Bean & Corn Quinoa Salad Jars

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 (15 oz) can canned black beans, drained and rinsed
• 1.5 cups frozen corn, thawed
• 1.5 cups cherry tomatoes, quartered
• 1 red bell pepper, diced
• 1/3 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1 large avocado
• 3 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp honey or agave
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup cotija or feta cheese, crumbled

Instructions

1. 1Combine rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes until liquid is absorbed. Fluff, spread on a plate, and cool 10 minutes so it doesn’t steam the jars.
2. 2While quinoa cools, whisk lime juice, olive oil, cumin, chili powder, honey, salt, and pepper in a small bowl or jar until emulsified—this is your dressing.
3. 3Dice the avocado and toss it immediately with lime dressing to slow browning; set aside if assembling same day, or pack separately for longer storage.
4. 4Set out four wide-mouth quart jars. Spoon 2–dressing into the bottom of each jar so the grains and beans absorb flavor without wilting greens (there are no delicate greens here).
5. 5Layer in this order for each jar: 1/4 of the black beans, 1/4 of the corn, cooled quinoa, diced red bell pepper, quartered tomatoes, and red onion.
6. 6Sprinkle cilantro and cotija over the top layers. If eating within 4 hours, add avocado now; otherwise keep avocado in a small separate container.
7. 7Seal jars and refrigerate up to 4 days. When ready to eat, shake vigorously or dump into a bowl and toss so the dressing coats everything.
8. 8Taste and finish with an extra squeeze of lime or pinch of salt. The layered jar stays bright and textured—perfect grab-and-go desk lunch.