Mix the dressing ingredients in the bottom of a 1 pint jar. The olive oil to vinegar ratio should be about 2 to 1.

Add cooked quinoa to the jar and toss with the dresssing

Add corn.

Add black beans.

Add tomatoes.

Add jalapeno, optional.

Add salad greens. This should fill the top half of the jar.

Seal and refrigerate until ready to eat. The salad will last longest if the ingredients are as dry as possible before adding to the jar.