20mGreen Goddess Bean Salad Jars
Vegan meal-prep salad jars layer creamy avocado basil green goddess dressing under fiber-forward beans, crisp romaine, cucumber, and carrots. They stay crunchy and lunch-ready when packed with the dressing at the bottom.
- Energy
- 374 calories per serving
- Protein
- 15.1 g per serving
- Carbs
- 50.9 g per serving
- Fat
- 16.7 g per serving
- Sodium
- 987 mg per serving
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Cook this recipe
- canned cannellini beans-1 can
- canned chickpeas-1 can
- romaine lettuce-6 cups
- English cucumber-1.5 cups
- carrots-1 cup
- avocado-1 medium
- fresh basil leaves-1 cup
- fresh lemon juice-3 tbsp
- water-3 tbsp
- extra-virgin olive oil-2 tbsp
- garlic-1 clove
- fine sea salt-0.75 tsp
Rinse and drain the cannellini beans and chickpeas; chop the romaine, dice the cucumber, shred the carrots, peel and pit the avocado, and mince the garlic.
Wash all produce before cutting and keep the knife blade angled away from fingers while chopping.
Add avocado, basil, lemon juice, olive oil, water, garlic, and salt to a blender; blend until smooth and bright green, scraping down the sides as needed.
Divide the dressing evenly among the jars, placing dressing at the bottom; add beans directly over the dressing to help protect the crunchy vegetables.
Use clean jars and lids for meal prep storage.
Layer each jar with cucumber, carrots, and romaine, keeping the crisp romaine on top and packing the layers lightly but firmly.
Seal the jars and refrigerate upright for up to 3 days; to serve, shake well and pour into a bowl.
Keep jars refrigerated at 40°F or below, and pack with an ice pack if carrying for lunch.
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