Vegan Southwest Salad in a Jar

Vegan Southwest Salad In A Jar

by Nanny Bubby

Total Time:




  • ¼ Red Cabbage shredded
  • ½ c. Green Beans Blanched
  • 1 c. corn when in season May-September
  • 1 c. Cherry Heirloom tomatoes sliced
  • 1 c. black beans rinsed
  • ½ red bell pepper chopped
  • ½ c. Jicama chopped
  • 1 c. Romaine lettuce chopped.
  • Dressing
  • 2/3 c. Avocado Mayonnaise
  • ¼ c. raw whole cashews soaked for 2 hours
  • ¼ c. chipotles in adobo sauce from a can
  • Juice of 2 limes
  • 1 clove garlic
  • Kosher salt and pepper to taste
  • ¼ tsp. Sweet paprika


  • Prepare ingredients including the dressing and have each item ready for layering. Place about a quarter cup of the dressing at the bottom of a mason jar. Layer each vegetable into the jar in the order listed in the ingredients list with the Romaine being the last item you place into the jar on top.
  • To eat shake until dressing is absorbed into the full salad or just dump upside down and the items will all layer on top of the Romaine.

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