3-Bean Mason Jar Salads
From Jenny Sugar, POPSUGAR
Ingredients
- 1 15-ounce can kidney beans, drained and rinsed
6 medium carrots, diced
8 stalks celery, sliced
1 420-gram can chickpeas, drained and rinsed
1 red pepper, diced
1 yellow pepper, diced
1 420-gram can black beans, drained and rinsed
1 cucumber, diced
175 grams spinach
2 avocados, diced
5 tablespoons walnuts (or almonds, sunflower seeds, or pecans), chopped
1 lemon
10 tablespoons dressing (I used Annie's Gingerly Vinaigrette)
Directions
- After all the beans are rinsed and the veg washed and cut, start layering them in the wide-mouth mason jars.
- If you prefer the dressing on the bottom, add that first. If not, you can wait and add the dressing when you're ready to eat. Add the ingredients in whatever order you like. I did kidney beans, carrots, celery, chickpeas, red peppers, yellow peppers, black beans, cucumbers, spinach, avocado, a generous spritz of fresh lemon juice (to prevent the avocado from browning), and the walnuts on top.
- Secure each lid and store in the fridge.
- Once you're ready to eat, add the dressing if you haven't already, then give it a good shake. Eat right out of the jar or pour it into a large bowl if you prefer.
Source: Calorie Count [1]Information
- Category
- Salads
- Yield
- 5 salads
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 498