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White Bean, Basil & Arugula Mason Jar Salad

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 15 min
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 5 salads 1x
  • Category: Salad
  • Method: Stovetop


A summery mason jar salad featuring a delicious white bean basil mix, fresh veggies, whole grain spelt berries, and an herbed vinaigrette. It's the perfect light, healthy, plant-powered lunch!



For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh basil leaves, packed
  • 1/4 cup fresh parsley (stems are fine), packed
  • 1 garlic clove
  • 1 tsp pure maple syrup
  • 3/4 tsp salt
  • lots of freshly ground black pepper

For the white bean salad:

  • 2 13.5oz cans cannelini beans or chickpeas, drained and rinsed
  • 2 stalks celery, chopped
  • 1 medium bell pepper, chopped
  • 1/2 red onion, diced
  • 1/3 cup fresh parsely, chopped
  • 1/4 cup fresh basil, chopped
  • Pinch of salt and pepper

For the other layers:

  • 3/4 cup dry wheat berries or spelt berries, cooked (sub quinoa for gluten-free)
  • 3/4 cup shredded carrots (optional)
  • 1 cup grape or cherry tomatoes, chopped
  • 5oz pkg arugula (or greens of choice)


  1. Cook grain of choice according to package directions. Set aside to cool.
  2. Meanwhile, place dressing ingredients in a blender (I used my Nutribullet). Dump into a large mixing bowl. Add cannellini beans, celery, bell pepper, red onion, herbs, and a good pinch of salt and pepper. Stir to combine.
  3. Portion bean salad evenly into 5 mason jars. Next portion the cooked wheat berries into jars, followed by carrots, tomatoes, and arugula.
  4. Once ready to eat, shake and dump into a large bowl.