Why You’ll Love This Recipe
This layered salad jar is vibrant, nourishing, and perfect for busy days when you want something fresh, filling, and full of flavour. It’s packed with fibre-rich black beans, colourful veggies, juicy mango, and a zingy homemade herb dressing that brings it all together.
It’s a brilliant prep-ahead meal that keeps well for up to 4 days in the fridge — just tip it onto your plate and go!
I’m obsessed with mason jar salads — they keep everything fresh and crisp, and they’re so fun to eat. This one was inspired by my love of black beans, mango salsa, and herb-packed dressings. It’s a colourful lunch that feels good to eat and is actually satisfying thanks to the mix of protein, carbs, and healthy fats.
Favourite Tools & Ingredients
Mason jars – perfect for layering and keeping everything fresh
Mini blender or food processor – ideal for the dressing
Organic black beans – ready-cooked and protein-rich
Vegan feta alternative – if making this salad plant-based
Cider vinegar – for a punchy, gut-friendly dressing
Nutrition & Wellness Benefits
This salad is packed with micronutrients, healthy fats, plant-based protein and fibre — exactly what your hormones and gut love.
- Feta or vegan feta: adds protein, calcium and tangy flavour
- Black beans: great source of fibre and plant protein
- Spinach & herbs: loaded with antioxidants, folate, and magnesium
- Mango & lime: rich in vitamin C and digestive enzymes
- Avocado & olive oil: healthy fats to support skin, brain, and hormone health
What You’ll Need
You’ll be layering:
- Black beans
- Fresh mango
- Cucumber & tomatoes
- Creamy avocado
- Crisp red onion & radish
- Feta (or vegan alternative)
- Fresh baby spinach
And the herby chilli lime dressing is like a salsa verde meets zesty vinaigrette — blended in seconds and totally drinkable.
Black Bean Rainbow Salad Jar with Herby Chilli Lime Dressing
Print Rate WhatsAppIngredients
For the Salad Jars
- 300 g black beans drained & rinsed
- 2 large handfuls baby spinach leaves
- 250 g tomatoes chopped
- ½ cucumber chopped
- 1 ripe mango chopped
- 1 medium red onion halved and finely sliced
- 3 –5 radishes sliced thin
- 1 avocado sliced
- 100 g feta cheese crumbled (or vegan feta alternative )
For the Dressing
- Large bunch mint
- Small bunch coriander
- Small bunch basil
- 1 green chilli deseeded & chopped
- 1 small garlic clove
- 100 ml extra virgin olive oil
- Juice & zest of 2 limes
- 2 tbsp white wine vinegar or cider vinegar
- 2 tsp honey or maple syrup for vegan option
- Pinch of sea salt
Instructions
Make the dressing
- Add all dressing ingredients to a blender or food processor and blend until smooth. Taste and adjust lime, salt or chilli to your preference. (Optional: Save a few whole herb leaves for garnishing.)
Layer the salad jars
- In each jar, layer in this order (wettest to driest):Herby dressingBlack beansMangoCucumberTomatoesRed onionRadishAvocadoFetaBaby spinach on topThis keeps the greens fresh and prevents sogginess!
To serve
- Tip the contents onto a plate or bowl, toss gently and enjoy.
- Or keep sealed in the fridge for up to 4 days — perfect for grab-and-go lunches.
Notes
- Add grilled chicken or salmon for extra protein
- Swap mango for pineapple or peach
- Add cooked quinoa or wild rice to make it heartier
Nutrition
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