Mason Jar Bean Salad
Mason Jar Bean Salad ~ these healthy layered mason jar salads are the perfect grab and go lunch. Put the dressing on the bottom, and flip them over when you're ready to eat! Great for work, school, picnics, or just stocking the fridge.
Equipment
- wide mouth mason jars
Ingredients
- assorted beans, either canned, dried, fresh or frozen (see above for the exact beans I used)
- colorful bell pepper, finely chopped
- red onion, minced
- English cucumber, the kind that comes wrapped in plastic finely diced. Don't peel!
- several sprigs of fresh thyme
lemon vinaigrette:
- juice and zest of 1 lemon
- salt and pepper
- olive oil
Instructions
- Make the dressing: Put the lemon juice and zest in a small food processor. With the motor going, slowly drizzle in the olive oil (there is a small hole in the top to allow you to do this.) The dressing will emulsify. Stop the machine and taste periodically so you get it the way you like it. Add salt and fresh cracked pepper to taste. Do this with a whisk, if you like.
- Put a layer of red onion in the bottom of your clean jar.
- Add the dressing on top. Be careful not to splatter, I used a funnel.
- Begin layering your beans and veggies, pressing down slightly as you go. Keep the layers level, and try to use contrasting colors so it will look appealing. Add in the thyme leaves or sprigs as you go for flavor.
- Layer all the way to the top and then cap the salad and refrigerate until ready to eat.
- Flip the jar over before eating to let the dressing percolate down over the salad.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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