Layered 7-Bean Salad in a Jar

14 10 610
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 1
Layered 7-Bean Salad in a Jar
Health Highlights


2 tbsp Lima beans, frozen
2 tbsp Edamame (soybeans), cooked
2 tbsp Red kidney beans, canned, drained (rinsed )
2 tbsp Chickpeas, canned, drained (rinsed )
2 tbsp Black beans, canned (rinsed )
2 tbsp Lentils, red, cooked
1/4 cup Green/yellow string beans, raw
1/4 cup chopped Red bell pepper
2 tbsp Red onion (minced )
2 tbsp Cucumber (diced )
2 sprig Thyme, fresh
1 whole lemon(s) Lemon peel (zest) (dressing )
1 whole lemon(s) Lemon juice (dressing )
3 tbsp Olive Oil, Extra Virgin (dressing )


Make the dressing: Put the lemon juice and zest in a small food processor. With the motor going, slowly drizzle in the olive oil (there is a small hole in the top to allow you to do this.) The dressing will emulsify. Stop the machine and taste periodically so you get it the way you like it. Add salt and fresh cracked pepper to taste. Do this with a whisk, if you like.

Put a layer of red onion in the bottom of your clean jar.

Add the dressing on top. Be careful not to splatter.

Begin layering your beans and veggies, pressing down slightly as you go. Keep the layers level, and try to use contrasting colours so it will look appealing. Add in the thyme leaves or sprigs as you go for flavour.

Layer all the way to the top and then cap the salad and refrigerate until ready to eat.

Flip the jar over before eating to let the dressing percolate down over the salad.

Nutrition Facts

Per Portion

Calories 610
Calories from fat 399
Calories from saturated fat 61
Total Fat 44 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 28.9 g
Cholesterol 0
Sodium 252 mg
Potassium 809 mg
Total Carbohydrate 47 g
Dietary Fiber 16.7 g
Sugars 8.0 g
Protein 14.3 g

Dietary servings

Per Portion

Fruit 0.7
Meat Alternative 1.0
Vegetables 2.7

Energy sources