Recipes · Lunch
Pesto White Bean Jar Salads
Layered mason-jar salads that survive until Friday: pesto beans at the bottom, greens on top, shake to serve.
20 mineasy4 servings$$italianVegetarianHigh fiberMeal prep
Why it earns its place. The jar order is the technology — dressing never touches leaves until lunch, so day-four tastes like day one.
Ingredients · 4 servings
- 2 x 400 ml canscanned cannellini beans — drained, rinsed
- 4 tbspbasil pesto — walnut or pine-nut
- 20 gparmesan — in the pesto or shaved
- 250 gcherry tomatoes — halved
- 1 largecucumber — diced
- 0.25 smallred onion — fine slivers
- 120 gmixed greens
- 1 wholelemon — juiced
- 3 tbsppumpkin seeds
Contains: dairy, tree nuts. Always check labels — brands vary.
Method
- Toss beans with pesto and lemon — this is the bottom layer and the dressing in one.5 min
- Layer four jars: pesto beans, tomatoes, cucumber, onion, seeds, and greens last at the top.12 min
- Lid on, fridge. At lunch: shake hard, eat from the jar or tip into a bowl.
Nutrition per serving
360calories
15 gprotein
38 gcarbs
17 gfat
10 gfiber
3 gsat fat
420 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 6 different plants toward your weekly variety.
Make it yours
allergyVegan pesto drops the dairy
availabilityChickpeas or lentils swap for the beans
cultureAdd cooked pasta spirals for a bigger jar (adds gluten)
Storage. Sealed jars keep 4 days in the fridge — greens stay crisp at the top.
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