Marinated White Bean Salad Jars
Marinated White Bean Salad Jars might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 98 cents per serving. One serving contains 229 calories, 11g of protein, and 8g of fat. From preparation to the plate, this recipe takes roughly 10 minutes. This recipe from Foxes Love Lemons has 1497 fans. Head to the store and pick up red onion, lemon zest, garlic clove, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 99%. Marinated Kale, White Bean, and Tomato Salad, Chopped Salad Jars with White Balsamic-Dijon Vinaigrette, and Marinated Green Bean and Butter Bean Salad are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
4 cups packed arugula
1 can (19 ounces) cannellini beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme
1 small garlic clove, minced
1/2 cup grape tomatoes, halved
1/8 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 teaspoon grated lemon zest
1/4 teaspoon dry mustard powder
1/4 small red onion, thinly sliced
1/8 teaspoon red pepper flakes
1 tablespoon white wine vinegar.jpg)
Equipment:
whisk
bowl
canning jar
Cooking instruction summary:
Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine. Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
Step by step:
1. Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated.
2. Add beans and toss to combine. Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
Nutrition Information:
covered percent of daily need
