Vegetarian Chile Salad

For a perfectly portable, leak-proof lunch, layer the ingredients in this quick and easy vegetarian salad in a glass jar (with a lid). When you're ready to eat, just shake it up!

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vegetarian chili salad
Maya Visnyei
Prep Time
10 min
Cook Time
5 min
15 min


  • 4 tsp red wine vinegar
  • 1/4 tsp dried oregano
  • 1/4 tsp chile powder
  • 1 tsp olive oil
  • Sea salt and fresh ground black pepper, to taste
  • 1/4 cup peeled and chopped carrots
  • 1 stalk celery, sliced
  • 1/4 cup cooked or BPA-free unsalted canned red and/or white kidney beans1/2 cup mixed baby greens
  • 1/4 cup rainbow cherry tomatoes, quartered
  • 4 tsp shredded low-fat Monterey Jack cheese


  • 1 2-cup glass jar with lid


  1. Prepare dressing: In a small saucepan, combine vinegar, oregano and chile powder. Bring just to a boil. Remove from heat and whisk in oil, salt and pepper; set aside to cool.
  2. Build salad: Add dressing to bottom of jar. Layer carrots, celery, beans, greens, tomatoes and cheese over top. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.

Nutrition Information

  • Serving Size 1 jar Vegetarian Chile Salad
  • Calories 154
  • Carbohydrate Content 17 g
  • Cholesterol Content 5 mg
  • Fat Content 7 g
  • Fiber Content 5.5 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 308 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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