Navy Bean Salad in a Jar

Navy Bean Salad in a Jar

If you’ve been trying to a eat a little healthier during work hours, this navy bean salad in a jar will come in handy. You can prep a few of these salad jars on the weekend and just throw one in your bag before leaving for work. Besides, we all know that foods in mason jars just taste better, probably because they are so cute to look at.

Navy Bean Salad in a Jar

Course: Lunch, Salad
Servings: 4
Prep Time: 10 minutes




  • 1 15-oz. can navy beans
  • 2 large tomatoes
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 cup corn, fresh or frozen
  • 4 large handfuls lettuce, roughly chopped
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon honey
  • salt and pepper to taste


  1. Drain the navy beans and wash them in a colander under some cold water. Use your Indy Chef salad spinner to dry off the beans, so they don’t make your salad soggy.
  2. Chop the tomatoes and peppers with your magic chopper.
  3. Whisk the olive oil, lime juice, and honey in a small bowl with a good pinch of salt and pepper to taste.
  4. Divide the ingredients between 4 tall jars, starting with the dressing, beans, peppers, corn, tomatoes, and ending with the lettuce. Store in the fridge for up to 5 days and shake well before eating. Enjoy!

Recipe Notes:

Tip: Always add the dressing on the bottom of your jar followed by the heartier veggies and leave the lettuce on the top, so it doesn’t go soggy. Alternatively, you can keep the dressing in a separate container until you're ready to eat.

Check out our complete range of Indy Chef kitchenware products here.


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