Hands On:

35 minutes

Total Time:

35 minutes

Serves:

Ingredients

Creamy White Bean Dressing

½ cup Gustare Vita extra virgin olive oil
¼ cup Hy-Vee no salt added cannellini beans, rinsed and drained
2 ½ tbsp Gustare Vita white wine vinegar
2 tsp shallot, chopped
2 tsp Hy-Vee stone ground Dijon mustard
¾ tsp Hy-Vee black pepper

6-Bean Jar Salad

2 cups Hy-Vee Select frozen premium whole green beans
1 (15.5-oz.) can Full Circle Market organic low sodium three bean blend, rinsed and drained
1 (15-oz.) can Hy-Vee no salt added garbanzo beans, rinsed and drained
1 cup Hy-Vee no salt added cannellini beans, rinsed and drained
2 tsp fresh thyme leaves
¾ tsp Hy-Vee black pepper
1 cup Hy-Vee Homegrown red bell peppers, seeded and chopped
½ cup Hy-Vee Homegrown red onion, chopped
1 (6-oz.) pkg. butter and red leaf lettuce salad blend

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Preparation

Make Creamy White Bean Dressing: Place olive oil, ¼ cup cannellini beans, white wine vinegar, shallot, Dijon mustard, lemon zest, salt, and ¾ teaspoon black pepper in a small food processor or blender. Cover and process or blend until smooth and slightly thickened. Store in refrigerator up to 3 days.

Cook green beans according to package directions; set aside to cool. Pour White Bean Dressing into 1 (½ gallon) canning jar.

Toss together three bean blend, garbanzo beans, 1 cup cannellini beans, thyme leaves, and ¾ teaspoon black pepper in a medium bowl. Transfer to canning jar.

Layer with cooked green beans, chopped red peppers, red onion, lettuce; press down firmly to compact layers in jar. Place lid on jar. Refrigerate in jar for up to 3 days.

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