Name: Kale and Cannellini Bean Salad in a Jar
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Lemon juice - 2 tablespoons; Red wine vinegar - 2 tablespoons; Minced shallot - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Extra-virgin olive oil - ¼ cup; 5 pint-sized jars with lids - ¼ cup; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Cherry tomatoes, halved - 20; Stemmed kale, cut into ribbons - 8 cups; Salt - 1 pinch; Freshly grated Parmesan cheese - 5 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Kale and Cannellini Bean Salad in a Jar

1. Lemon juice - 2 tablespoons

2. Red wine vinegar - 2 tablespoons

3. Minced shallot - 1 tablespoon

4. Salt - ½ teaspoon

5. Ground black pepper - ¼ teaspoon

6. Extra-virgin olive oil - ¼ cup

7. 5 pint-sized jars with lids - ¼ cup

8. Cannellini beans, drained and rinsed - 1 (15 ounce) can

9. Cherry tomatoes, halved - 20

10. Stemmed kale, cut into ribbons - 8 cups

11. Salt - 1 pinch

12. Freshly grated Parmesan cheese - 5 tablespoons

How to cook deliciously - Kale and Cannellini Bean Salad in a Jar

1. Stage

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. Stage

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. Stage

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. Stage

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.