Ingredients
- Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- Salad:
- 5 pint-sized jars with lids
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 20 cherry tomatoes, halved
- 8 cups stemmed kale, cut into ribbons
- 5 tablespoons freshly grated Parmesan cheese
Why This Dish Is Amazing
Cooking Secrets
- Rinse the cannellini beans well to remove excess salt if using canned.
- Add ingredients like cherry tomatoes or red onion for extra color and crunch.
Step 1
In a medium bowl, whisk together the lemon juice, red wine vinegar, shallot, salt, and pepper. Slowly pour in the olive oil while whisking continuously until everything is well combined.
Step 2
Line up your jars and divide the cannellini beans evenly between them. Spoon about a tablespoon and a half of the dressing over the beans in each jar. Add eight tomato halves on top.
Step 3
Sprinkle the kale with a pinch of salt, then gently massage it with your hands for about 20 to 30 seconds. You’ll notice the leaves soften and turn a brighter green. Divide the kale among the jars, pressing it down firmly to remove any air pockets.
Step 4
Finish each jar with a tablespoon of Parmesan cheese, seal the lids, and pop them in the fridge. When you’re ready to eat, pour the salad into a bowl and give it a good toss.
