24-Hour Layered Bean Salad
  • 119-ounce can garbanzo beans, drained and rinsed
  • 1bunch scallions, thinly sliced (white and light green parts only), divided
  • 119-ounce can cannellini beans, drained and rinsed
  • 2cups grated carrotsabout 2 large carrots
  • 2cups frozen shelled edamame
  • 2cups cherry or grape tomatoes, halved
  • 1/2cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3tablespoons white wine vinegar
  • Salt and pepper
  • 2cups baby spinach, washed and dried
  1. 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.
  2. 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.