Layered bean, egg, roasted pepper, tomato and feta salad in glass jars.

Bean, Egg & Roasted Pepper Jar Salad

Name: Bean, Egg & Roasted Pepper Jar Salad
Yield: 2 servings
Ingredients: 400 g Canned beans, 1 × 400 g can; 3 Egg, hard-boiled, sliced; 120 g Red pepper, roasted; 150 g Cherry tomatoes; 50 g Red onion; 100 g Feta; 2 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Mustard; Salt, to taste; Black pepper, to taste

A practical make-ahead-style salad with beans, eggs, roasted pepper, tomatoes and feta, layered over a mustard dressing.

Serves 2

Ingredients

Salad

400 gCanned beans, 1 × 400 g can
3Egg, hard-boiled, sliced
120 gRed pepper, roasted
150 gCherry tomatoes
50 gRed onion
100 gFeta

Dressing

2 tbspOlive oil
1 tbspLemon juice
1 tspMustard
Salt, to taste
Black pepper, to taste

Equipment

Mixing bowl
Jar

Method

Mix the olive oil, lemon juice, mustard, salt and black pepper into a dressing.
Add the dressing to the bottom of a clean jar.
Add the beans.
Add the red onion and roasted red pepper.
Add the cherry tomatoes.
Add the feta.
Add the sliced hard-boiled eggs on top.
Close the jar.
When ready to serve, empty into a bowl or mix so the dressing coats the ingredients.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.