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Marinated Kidney Bean & Cucumber Mason Jar Salad

A refreshing, crunchy, and high-protein make-ahead salad featuring dark red kidney beans and crisp cucumbers tossed in a zesty vinaigrette marinade.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 jars
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 30 oz dark red kidney beans 2 cans, rinsed and drained
  • 2 large English cucumbers diced into bite-sized pieces
Vinaigrette Marinade
  • 0.33 cup extra-virgin olive oil
  • 0.25 cup apple cider vinegar or red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper

Equipment

  • 4 pint-sized mason jars with lids
  • Large mixing bowl
  • Whisk
  • Cutting board and knife

Method
 

  1. Rinse and drain the kidney beans thoroughly. Dice the cucumbers.
  2. In a bowl, whisk together the olive oil, vinegar, Dijon mustard, maple syrup, minced garlic, oregano, salt, and pepper to create the marinade.
  3. In a large mixing bowl, combine the drained beans and diced cucumbers.
  4. Pour the marinade over the bean and cucumber mixture and toss well to coat.
  5. Divide the mixture and any remaining liquid evenly into four pint-sized mason jars.
  6. Seal the jars tightly and refrigerate for at least 2 hours, or ideally overnight, to allow flavors to marinate before serving.

Notes

These jars will keep in the refrigerator for up to 4-5 days. Shake the jar before eating to redistribute the dressing.