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Corn and Tomato Mason Jar Salad

SERVINGS
2-4
RATE THIS RECIPE
(17)
WILL GILSON SALAD: Will Gilson's Mason Jar Salad
TODAY
SERVINGS
2-4
RATE THIS RECIPE
(17)

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup thinly sliced scallions, green and white parts 1½ cups grilled or boiled corn, cut off of the cob
  • cups grilled or boiled corn, cut off of the cob
  • cups cherry tomatoes, halved
  • 1/2 cup thinly sliced basil
  • 1/4 cup thinly sliced cilantro
  • 1/2 cup crumbled farmers cheese (such as cotija, feta or queso fresco)
  • One 1-quart Mason jar with a tight fitting lid
  • Chef notes

    Take your lunch to go with easy make-ahead Mason jar salads. Just layer your ingredients, seal it up and then give it a good shake when you're ready to eat.

    Preparation

    Place olive oil, lime juice, salt, sugar, jalapeños and scallions in the bottom of a mason jar. In the next layer add the corn, then the tomatoes, then the herbs followed by the cheese. Screw on the lid to the Mason jar. Ingredients will keep in the jar (without being shaken) for 1 day.

    When ready to serve, shake all ingredients in the jar with the lid on tight for 30 seconds or until all ingredients are well mixed. Unscrew cap and pour the ingredients into bowls.