Marinated Cannellini Bean Salad Jars

Created by: Hannah Hagler, Champagne Lifestyle

The solution to soggy packed lunches? Mason jar salads! This one combines cannellini beans, tomatoes, red onion and arugula in a delicious dressing.

10 min. | Prep Time: 10 min. | Serves: 1 | Difficulty: Easy
  • 1 can cannellini beans
  • 4 cups arugula
  • ½ cup grape or cherry tomatoes (cut in half)
  • ¼ small red onion (thinly sliced)
  • 3 Tbsp. red wine vinegar
  • 6 Tbsp. olive oil
  • 1 garlic clove, minced
  • 1 tsp. chopped thyme
  • ½ tsp. lemon juice
  • ¾ tsp. mustard powder
  • ¼ teaspoon pink Himalayan salt
  • Pinch of ground black pepper
  • Pinch of red pepper flakes
  1. Whisk together the red wine vinegar, garlic, thyme, lemon juice, mustard powder, salt, pepper and red pepper flakes in a small bowl. Slowly add the oil, continuing to whisk.
  2. Add the beans to the dressing and toss.
  3. Evenly distribute the beans among four mason jars (1 pint size preferred).
  4. Add tomatoes, red onion and arugula.

Use large-mouth jars for easy access to your salad. Screw on the lids and store the jars in the refrigerator until you're ready to eat.

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