Kale and Cannellini Bean Salad in a Jar
Description
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!
Ingredients
•
2 tablespoons lemon juice
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2 tablespoons red wine vinegar
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1 tablespoon minced shallot
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup extra-virgin olive oil
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5 pint-sized jars with lids
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1 (15 ounce) can cannellini beans, drained and rinsed
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20 cherry tomatoes, halved
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8 cups stemmed kale, cut into ribbons
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1 pinch salt
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5 tablespoons freshly grated Parmesan cheese
Directions
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.
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.
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.
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.