Kale and Cannellini Bean Salad in a Jar

Pack several jars with kale, cannellini beans, and cherry tomatoes dressed in a lemon vinaigrette and you'll have a nourishing salad ready every day of the week!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 206 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt
• 2 tablespoons lemon juice
• ¼ teaspoon ground black pepper
• 2 tablespoons red wine vinegar
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon minced shallot
• ¼ cup extra-virgin olive oil
• 20 cherry tomatoes, halved
• 5 pint-sized jars with lids
• 8 cups stemmed kale, cut into ribbons
• 5 tablespoons freshly grated Parmesan cheese

Recipe Instructions

Step 1

Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.

Step 2

Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.

Step 3

Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.

Step 4

Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.