Sunkissed Shore Jars
All the magic of a beach picnic, layered in a jar!
These vibrant mason jar salads channel the ultimate summer beach picnic — golden corn and charred pineapple evoke warm sand and tropical breezes, while a zesty lime-chili dressing mirrors the salty, tangy kiss of sea air. Layered with crunchy tortilla crumbles, creamy avocado, and fresh mango salsa, every forkful is a wave of sunshine. Portable, no-cook-assembly, and impossibly refreshing — perfect eaten barefoot on a blanket.
Ingredients
- 2 large mason jars (1-litre)
- 200g cooked black beans, drained and rinsed
- 2 ears of corn, grilled and kernels cut off (or 300g tinned sweetcorn, charred in a dry pan)
- 1 ripe mango, finely diced
- 1 ripe avocado, diced
- 150g cherry tomatoes, halved
- ½ red onion, finely diced
- 1 red chili, deseeded and minced
- Large handful of fresh coriander, chopped
- 100g tinned pineapple rings (or fresh), grilled and chopped
- 80g crumbled tortilla chips
- 100g feta cheese, crumbled
- 2 large handfuls of shredded romaine lettuce
- Juice of 3 limes
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp chili flakes
- Salt and black pepper to taste
Instructions
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey, smoked paprika, chili flakes, salt, and pepper until emulsified. Taste and adjust seasoning — it should be bright, tangy, and slightly spicy.
- Char the corn: Heat a dry skillet or griddle pan over high heat. Add the corn kernels (or whole ears) and cook for 4–5 minutes, tossing occasionally, until golden and slightly charred. Set aside to cool.
- Grill the pineapple: In the same hot pan, cook the pineapple pieces for 2–3 minutes per side until caramelised with golden grill marks. Chop into small chunks and let cool.
- Make the mango salsa: Combine the diced mango, cherry tomatoes, red onion, chili, and half the coriander in a bowl. Add a squeeze of lime juice and a pinch of salt. Toss gently and set aside.
- Season the black beans: Toss the black beans with a drizzle of olive oil, a pinch of smoked paprika, salt, and pepper.
- Layer the jars — start from the bottom up: Begin with 2–3 tablespoons of dressing. Add a layer of seasoned black beans. Next, add the charred corn kernels. Spoon in the mango salsa. Add the grilled pineapple chunks. Layer in the diced avocado with a tiny pinch of salt. Add the shredded romaine lettuce, pressing gently to fit. Top with crumbled tortilla chips, crumbled feta, and the remaining coriander.
- Seal the jars: Screw on the lids tightly. Pack them into a cooler bag with ice packs — they'll keep fresh for up to 4 hours.
- To serve: Shake the jar vigorously to distribute the dressing, then open and eat straight from the jar with a long fork, or tip out onto a plate. Enjoy in the sun!