Butter bean picnic salad jar
creamy apple cider dressing
● 3 tbsp Greek style yogurt or plant based yogurt
● 1 tbsp apple cider vinegar
● 1 tbsp olive oil
● 2 tsp Dijon mustard
● Salt and black pepper
Salad
● 1 x 400g tin butter beans, drained and rinsed
● Small handful parsley, finely chopped
● 1 garlic clove, grated
● Zest of 1 lemon
● Juice of ½ lemon
● ½ small red onion, finely sliced
● 75g green olives, sliced
● 75g feta, crumbled
● 150g cooked quinoa
● 150g cherry tomatoes, halved
● 1 yellow pepper, diced
● ½ cucumber, diced
● Handful of lettuce, shredded
Method
Mix together the yogurt, apple cider vinegar, olive oil, Dijon mustard, salt and black pepper. Spoon into the bottom of a large jar.
In a bowl, mix the butter beans with the parsley, garlic, lemon zest and lemon juice.
Layer the salad into the jar in the following order:
1. Butter bean mixture
2. Red onion
3. Green olives
4. Feta
5. Quinoa
6. Cherry tomatoes
7. Yellow pepper
8. Cucumber
9. Lettuce
Seal and chill until ready to serve. When you're ready to eat, shake the jar well or tip everything into a bowl and toss together. Perfect for picnics, meal prep or taking on the go.
