1bunchscallions, thinly sliced (white and light green parts only), divided
119-ounce cancannellini beans, drained and rinsed
2cupsgrated carrotsabout 2 large carrots
2cupsfrozen shelled edamame
2cupscherry or grape tomatoes, halved
1/2cupextra-virgin olive oil
Juice of 1 lemon
3tablespoonswhite wine vinegar
Salt and pepper
2cupsbaby spinach, washed and dried
In a 10-cup container with a tight-fitting lid, layer salad ingredients as follows: garbanzo beans, half of the scallions, cannellini beans, grated carrots, edamame, remaining scallions, and halved tomatoes.
In a small bowl, whisk olive oil, lemon juice, vinegar, salt, and pepper. Pour over salad. Top with spinach leaves, press down, and cover. Refrigerate overnight, turning container over occasionally to distribute dressing.