Marinated white bean salad in a jar
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Cannellini beans marinated in a lemon thyme vinaigrette with red onion and grape tomatoes, topped with arugula. Serves four.
Ingredients
For the Marinated White Bean Salad
- 1 small garlic clove minced
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh thyme
- ½ teaspoon grated lemon zest
- ¼ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 can cannellini beans rinsed and drained 19 ounces
For the Salad Jars
- ¼ small red onion thinly sliced
- ½ cup grape tomatoes halved
- 4 cups packed arugula
Equipment
- mason jars
- cutting board
- chef’s knife
- whisk
Directions
- Whisk the garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes together in a small bowl. Keep whisking as you slowly pour in the oil until blended. Add the beans and toss.
- Share the bean mixture among 4 pint-sized mason jars. Add layers of onion, tomatoes and arugula, finishing with arugula. Close with lids and refrigerate.
- When you are ready to eat, pour onto a plate or into a bowl, stir and enjoy.
Notes
Keep refrigerated at 40°F (4°C) or below.
Refrigerate up to 3 days.
Nutrition
Serving: 191g | Calories: 227kcal | Carbohydrates: 31g | Protein: 11g | Fat: 7.5g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 653mg | Potassium: 608mg | Fiber: 7.4g | Sugar: 3.1g | Vitamin A: 665IU | Vitamin C: 8.1mg | Calcium: 113mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; chopped fresh thyme counted as dried thyme, ¼ teaspoon dry mustard powder counted as ground mustard seed, ⅛ teaspoon red pepper flakes counted as cayenne, cannellini beans counted as canned great northern beans (one can 250 g). Brands and portions vary, so use it only as an approximation.