3-Bean Mason Jar Salads
From Jenny Sugar, POPSUGAR
Ingredients
- 1 15-ounce can kidney beans, drained and rinsed
6 medium carrots (about 1 1/2 cups), diced
8 stalks celery (about 1 1/2 cups), sliced
1 15-ounce can chickpeas, drained and rinsed
1 red pepper, diced
1 yellow pepper, diced
1 15-ounce can black beans, drained and rinsed
1 cucumber (about 2 cups), diced
5 cups 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 veggies washed and cut, start layering them in the 24-ounce 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, Main Dishes
- Cuisine
- North American
- Yield
- 5 salads
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 498