INGREDIENTS
1/4 cup
Carrots
1
stalk Celery
1/4 tsp
Oregano, dried
1/4 cup
Rainbow cherry tomatoes
1/4 tsp
Chile powder
1
Sea salt and fresh ground black pepper
1 tsp
Olive oil
4 tsp
Red wine vinegar
4 tsp
Monterey jack cheese, low-fat
1/4 cup
Cooked or bpa-free unsalted canned red and/or white kidney beans1/2 cup mixed baby greens
1
glass jar With lid