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Mason Jar Bean & Cucumber Salad

A fresh, protein-packed layered salad with beans, cucumbers, and a zesty lemon dressing, perfect for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 jars
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 cup chickpeas cooked or canned
  • 1 cup kidney beans cooked or canned
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 2 tbsp fresh parsley chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar optional
  • 1 garlic clove minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mason jars
  • Mixing bowls
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Whisk together olive oil, lemon juice, vinegar, garlic, salt, and pepper to make dressing.
  2. Add dressing to bottom of each mason jar.
  3. Layer kidney beans, chickpeas, cucumbers, tomatoes, onions, and parsley.
  4. Seal jars and refrigerate until ready to eat.
  5. Shake well before serving or pour into a bowl.

Notes

Store up to 5 days refrigerated. Keep dressing at bottom for freshness.