Mediterranean Mixed Bean Salad Jars
White, kidney, and black beans layer with cucumber, tomatoes, parsley, dill, and lemon dressing in sturdy Mediterranean meal-prep jars.
By Moow Editorial ·
- Put the lemon dressing at the bottom and beans next to keep vegetables crisp.
- Use four clean quart jars or lidded meal-prep containers.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 quart-jar salads
- Prep time: 20 minutes
- Cook time: No cooking
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 quart-jar salads.
- Calories: 530 kcal
- Protein: 34 g
- Carbohydrates: 92 g
- Fat: 6 g
- Fiber: 28 g
- Sodium: 173 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 3 1/8 cups (500 g) cooked navy beans without salt, drained
- 3 1/8 cups (500 g) cooked kidney beans without salt, drained
- 2 1/2 cups (400 g) cooked black beans without salt, drained
- 3 medium (360 g) tomatoes, chopped
- 1 large (300 g) cucumber, chopped
- 1 1/2 packed cups (60 g) chopped fresh parsley
- 1/4 cup (12 g) chopped fresh dill
- 1/3 cup (80 g) fresh lemon juice
- 1 tablespoon (14 g) olive oil
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Whisk the lemon juice, olive oil, black pepper, and salt, then divide among four clean quart jars.
2. Layer the white, kidney, and black beans over the dressing.
3. Add cucumber, tomatoes, parsley, and dill, then seal the jars.
4. Refrigerate upright and shake into a bowl just before eating.
Sources
No major U.S. food allergen is intentionally included. Use clean jars, keep the salads at 40°F (4°C) or colder, and eat within 4 days.