Layered 7-Bean Salad in a Jar
Description
Make your lunches simple, delicious and a few at a time to save time later. They are healthy and full of protein and other delicious ingredients. Use wide mouth jars to make eating easier.
Ingredients
assorted beans, canned, dried, fresh or frozen, your favorites (black eyed peas, pinto, chick peas, navy beans, etc.)
choice of bell pepper, finely chopped
red onion, finely chopped
English cucumber, chopped (it comes wrapped in plastic) finely diced. Don't peel!
shredded cheese
several sprigs of fresh thyme
Lemon Vinaigrette Dressing:
juice and zest of 1 lemon
salt and pepper, to taste
olive oil
Directions
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Lemon Vinaigrette Dressing:
Zest lemon; squeeze juice from the lemon; put the lemon juice and zest in a small food processor. With the motor running, slowly drizzle in the olive oil through a small hole in the top. The dressing will emulsify. Stop the machine; taste periodically to get it the way you like it. Add salt and freshly ground pepper, to taste. This could also be done with a whisk, if desired.
Place a layer of red onion in the bottom of the jar; add the dressing on top using a funnel so that it doesn't splatter.
Begin layering beans and veggies, pressing down slightly as you go. Keep the layers level, using contrasting colors so it will look appealing. Add in thyme leaves or sprigs as you go for flavor.
Layer to the top; screw on lid; refrigerate until ready to eat.
When ready to eat, flip the jar over first before removing the lid to allow the dressing to drip down over the salad.
*Add chopped chicken or some leftover salmon for extra protein. You can also layer the beans with chopped greens or veggies too, if desired.
Prep Time
Cook Time
PT0M