Step 1

After all the beans are rinsed and the veggies washed and cut, start layering them in the 24-ounce wide-mouth mason jars.

Step 2

If you prefer the dressing on the bottom, add that first. If not, you can wait and add the dressing when you're ready to eat. Add the ingredients in whatever order you like. I did kidney beans, carrots, celery, chickpeas, red peppers, yellow peppers, black beans, cucumbers, spinach, avocado, a generous spritz of fresh lemon juice (to prevent the avocado from browning), and the walnuts on top.

Step 3

Secure each lid and store in the fridge.

Step 4

Once you're ready to eat, add the dressing if you haven't already, then give it a good shake. Eat right out of the jar or pour it into a large bowl if you prefer.