Marinated White Bean and Tuna Mason Jar Salad

I’m often brainstorming ways to eat nutritiously throughout the busy work week. This mason jar salad is a perfectly portable lunch that is packed with fiber and protein (and big flavor). The magic of this layered salad technique is that the wet ingredients are on the bottom and the lettuce is on top, so the lettuce stays fresh and crisp until you’re ready to enjoy.

1. Combine dressing in a large bowl. Add white beans and stir to combine.

2. Evenly distribute the white bean mixture among 4 wide mouth 1-quart sized mason jars. Top with tuna, sundried tomatoes, feta, cucumber, red onion and almonds.

3. Top with lettuce and seal jars tightly. Store in the fridge for up to 4 days. Once ready to eat, simply pour the salad contents onto a plate and you’re ready to enjoy!

Marinated White Bean and Tuna Mason Jar Salad

Serves 4

All you need:

Dressing –

2 peeled garlic cloves, grated

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon chopped fresh thyme leaves

Zest and juice of 1 lemon

1/2 teaspoon dry mustard powder

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper, to taste

2 cans cannellini beans, drained and rinsed

2 (5 ounce) cans no-salt-added tuna, drained

1 (7 ounce) jar sundried tomatoes packed in olive oil, drained and chopped

1 (8 ounce) block feta cheese, cut into small cubes

1 English cucumber, seeded and diced

1/2 cup finely diced red onion

1/2 cup toasted sliced almonds

1 (5 ounce) tub mixed salad greens

All you do:

1. Combine dressing in a large bowl. Add white beans and stir to combine.
2. Evenly distribute the white bean mixture among 4 wide mouth 1-quart sized mason jars. Top with tuna, sundried tomatoes, feta, cucumber, red onion and almonds.
3. Top with lettuce and seal jars tightly. Store in the fridge for up to 4 days. Once ready to eat, simply pour the salad contents onto a plate and you’re ready to enjoy!