Makes 8 servings


Bean Salad

  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 Tablespoons lemon juice
  • 2/3 cup extra virgin olive oil
  • 2 Tablespoons parsley, chopped
  • 2 Tablespoons dill, chopped
  • 2 Tablespoons basil, chopped
  • 1/2 teaspoon pink salt
  • 2 (15-ounce) cans Michigan White Beans, rinsed and drained (or 3 cups of cooked dried beans)
  • 1/2 to 1 teaspoon Calabrian chili paste
  • 1 teaspoon lemon zest


  • 2 cups cooked quinoa
  • 1/2 cup feta cheese, crumbled
  • ½1/2cup toasted sunflower seeds
  • 3 cups fresh arugula or spinach, chopped
  • 8 (8-ounce) wide mouth glass jars 


  1. Combine all bean salad ingredients in a bowl and let stand up to 24 hours to marinate in the refrigerator.  
  2. Before assembling jars, let salad mixture stand at room temperature for 1 hour. Mix well and layer the bean salad evenly in the bottom of 8 jars.  Top evenly with quinoa, feta cheese, sunflower seeds and arugula or spinach.  
  3. To serve, pour contents of the jars out onto a bowl, toss well to combine.  

Recipe: Amanda Leatherman, The Fresh Chef

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