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.