Green Goddess Bean Salad Jars

Ingredients

• 1 Can Canned cannellini beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Can Canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 6 Cup Romaine lettuce, chopped - 6 (cups), chopped
• 1.5 Cup English cucumber, diced - 1 1/2 (cups), diced
• 1 Cup Carrots, shredded - 1 (cup), shredded
• 1 Count Avocado, peeled and pitted - 1 (medium), peeled and pitted
• 1 Cup Fresh basil leaves - 1 (packed cup)
• 3 Tablespoon Fresh lemon juice - 3 (tablespoons)
• 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
• 3 Tablespoon Water - 3 (tablespoons)
• 1 Count Garlic, minced - 1 (clove), minced
• 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon)

Instructions

1. Prep beans and vegetables

   1. *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*.

2. Blend the dressing

   2. 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.

3. Start the salad jars

   3. Divide the dressing evenly among the jars, placing *dressing at the bottom*; add *beans directly over the dressing* to help protect the crunchy vegetables.

4. Layer the vegetables

   4. Layer each jar with cucumber, carrots, and romaine, keeping the *crisp romaine on top* and packing the layers *lightly but firmly*.

5. Chill and serve

   5. Seal the jars and *refrigerate upright* for up to 3 days; to serve, *shake well* and pour into a bowl.