White Bean, Basil & Arugula Mason Jar Salad
Ingredients
Dressing
-
¼
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
-
¼
cup
fresh basil leaves
-
¼
cup
fresh parsley
-
1
clove
garlic
-
1
tsp
pure maple syrup
-
¾
tsp
salt
-
to taste
freshly ground black pepper
White Bean Salad
-
2
13.5oz cans
cannellini beans or chickpeas
-
2
stalks
celery
-
1
medium
bell pepper
-
½
medium
red onion
-
⅓
cup
fresh parsley
-
¼
cup
fresh basil
-
to taste
salt and pepper
Other Layers
-
¾
cup
dry wheat berries or spelt berries
-
¾
cup
shredded carrots (optional)
-
1
cup
grape or cherry tomatoes
-
5
oz pkg
arugula
Instructions
- Cook the grain according to package directions and let it cool.
- Blend the dressing ingredients and mix with the beans, celery, bell pepper, red onion, herbs, salt, and pepper in a bowl.
- Divide the bean salad into 5 mason jars.
- Layer the cooked grain, followed by carrots, tomatoes, and arugula in the jars.
- When ready to eat, shake the jar and dump the contents into a bowl.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
14g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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