Bean, Rice and Egg Salad in a Jar
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A filling jar salad of black beans or chickpeas, brown rice or quinoa, chopped eggs, olives and toasted almonds over shredded lettuce. Makes four jars to eat within 1 to 2 days.
Ingredients
Dressing
- 1/2 cup prepared vinaigrette divided
Salad
- One 15.5-oz can black beans or chickpeas drained and rinsed
- 1/2 cup cooked brown rice or quinoa
- 4 hard-boiled eggs chopped
- 1 cup sliced stuffed green olives
- 1/2 cup additional chosen add-ins (e.g. tomatoes or peppers)
- 1/2 cup toasted sliced almonds
- 4 cups shredded lettuce
Equipment
- 16-ounce jars
- saucepan
- skillet
- cutting board
Directions
- Prepare: Cook and cool the rice or quinoa, hard-boil the eggs, then chop and chill them. Drain the beans and olives, and toast the almonds and let them cool.
- Assemble: Divide the vinaigrette among four jars. Add the beans, grain, egg, olives, any extras you like, almonds, and lettuce in that order.
- Store: Keep it chilled and eat within 1–2 days, since it holds cooked eggs.
- Serve: Stand the jar upright until you are ready to eat. Tip it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 287g | Calories: 531kcal | Carbohydrates: 40g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 187mg | Sodium: 746mg | Potassium: 423mg | Fiber: 8.6g | Sugar: 6.2g | Vitamin A: 768IU | Vitamin C: 2.1mg | Calcium: 124mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 salads; prepared vinaigrette counted as oil and vinegar dressing, One 15.5-oz can black beans or chickpeas (the first choice counted), cooked brown rice or quinoa (the first choice counted), shredded lettuce counted as iceberg lettuce. Brands and portions vary, so use it only as an approximation.