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Black Bean Rainbow Salad Jar with Herby Chilli Lime Dressing

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Course: Main Course, Salad
Keyword: Lunch, Meal Prep
Prep Time: 15 minutes
Servings: 3 Servings
Calories: 350kcal

Ingredients

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 dressing
    Black beans
    Mango
    Cucumber
    Tomatoes
    Red onion
    Radish
    Avocado
    Feta
    Baby spinach on top
    This 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

Optional Add-Ons
  • 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

Calories: 350kcal