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

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.