Herb Marinated Bean Salad Jars

INGREDIENTS

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

Jars:

• 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 

DIRECTIONS

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