• Rebecca

Mason Jar Bean Salad

Makes about 4 salads


2 large lemons, juiced

¼ cup extra virgin olive oil

1 teaspoon dried thyme

sea salt and black pepper, to taste

1 red onion, chopped

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can red kidney beans, drained and rinsed

1 15-ounce can black eyed peas, drained and rinsed

1 cup shredded carrots

2 cups baby spinach

** option to add in grilled chicken, feta cheese, or quinoa***


1. Add the lemon juice, olive oil, thyme, sea salt, and black pepper to a bowl.

2. Mix well and divide amongst 4 quart-sized mason jars.

3. Next, add the remaining ingredients in the order listed.

4. Cover tightly and store in the refrigerator for up to 3 days. When ready to eat, shake the jar gently to distribute the dressing, then eat right out of the jar or pour into a bowl.

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