Marinated white bean salad in a jar

Course Salad

Cuisine American

Keyword cannellini bean salad, mason jar salad, vegan salad jar, white bean salad

Prep Time 15

Total Time 15

Servings 4 servings

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

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

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.