A fresh and hearty salad combines creamy cannellini beans with vibrant kale for a nutritious meal on the go. Packed with flavor and easy to prepare, it’s perfect for busy days when you want something healthy and satisfying.
Prep Time29 min
Total Time30 min
Difficulty
Medium
Best Cooking Tips
Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
Use canned cannellini beans for convenience, but rinse them well to remove excess sodium.
Layer the salad ingredients carefully in the jar to keep everything fresh and prevent sogginess.
Ingredients
0/13
Why This Recipe Stands Out
This salad is packed with nutrients and flavors that complement each other perfectly. The creamy beans and hearty kale create a satisfying texture, while the dressing adds a fresh, zesty touch. It’s a great choice for a healthy, make-ahead meal that stays delicious throughout the week.
Step 1
Whisk the lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly whisk in the olive oil until everything comes together into a nice dressing.
Step 2
Set up your jars in a row and divide the cannellini beans evenly between them. Spoon about a tablespoon and a half of the dressing over the beans, then add eight tomato halves to each jar.
Step 3
Sprinkle a little salt over the kale and give it a gentle massage for about 20 to 30 seconds. This softens the leaves and brings out a brighter green color. Once it’s ready, pack the kale tightly into the jars, pressing down to remove any air pockets.
Step 4
Finish each jar with a tablespoon of Parmesan cheese on top. Seal the jars and pop them in the fridge. When you’re ready to eat, just pour the salad into a bowl and give it a good toss.
216
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas To Try
Enjoy this salad straight from the jar for a quick lunch or pack it as a side for picnics and work meals. It pairs nicely with grilled chicken or fish, and adding some toasted nuts or seeds on top can give it an extra crunch.
Leftover Storage Guide
Store the salad jars in the refrigerator and consume within 3-4 days for the best taste and texture. Keep the dressing separate if possible, or add it just before eating to keep the greens crisp and fresh.
Frequently Asked Questions
Can I prepare these jars in advance?
Yes, you can make them up to 3 days ahead and store them in the fridge sealed tightly.
Should I use fresh or canned beans?
Canned cannellini beans are best for convenience, just be sure to drain and rinse them well.
How do I keep the kale from getting soggy?
Massaging the kale softens it and helps prevent sogginess by breaking down its fibers.
Can I substitute Parmesan cheese with something else?
Yes, you can use nutritional yeast or a different hard cheese if preferred.
Is it necessary to pour the salad out of the jar before eating?
Yes, pouring it into a bowl and tossing ensures the dressing coats everything evenly.
Can I use baby kale instead of regular kale?
Baby kale works too; it may require less massaging since it’s more tender.
What’s the best way to store the jars?
Keep them sealed tightly in the refrigerator to maintain freshness.
Can I add other vegetables to the salad?
Yes, feel free to add cucumbers, bell peppers, or your favorite veggies for variety.
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