Monterey Jack Mason Jar Salad

1 can (14 oz – 398 mL) flageolet beans, rinsed and drained

1  apple, diced

1/3 cup  (75 mL) raisins

2 cups  (500 mL) rice, cooked

2 tbsp  (30 mL) sunflower oil

2 tbsp  (30 mL) cider vinegar or white wine vinegar

Salt and freshly ground pepper

2 cups  (500 mL) arugula or baby spinach

3 tbsp  (45 mL) pumpkin seeds, toasted

1 cup  (250 mL) Canadian Monterey Jack, diced

    In a large bowl, add flageolet beans, apple, raisins and rice. In a small bowl, mix sunflower oil with cider vinegar. Add dressing to the salad and mix well. Season with salt and pepper.

    Divide mixture among 3 or 4 mason jars, add arugula, pumpkin seeds and top with Monterey Jack. Refrigerate until ready to serve.