Layered Bean Salad with Feta
Layered Bean Salad with Feta

Layered Bean Salad with Feta

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Layer colorful beans, crumbled feta and Italian dressing in this Layered Bean Salad with Feta. This bean salad is prepared in canning jars for easy packing.
What You Need
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16 servings
Original recipe yields 16 servings
1/2 lb. each yellow and green beans, trimmed, cut into 2-inch lengths
1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
2-1/2 cups grape tomato es, cut in half
1 cup finely chopped red onion s
1 can (15.5 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
1 cup ATHENOS Feta Cheese with Basil & Tomato
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh parsley
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Let's Make It
1
Cook yellow and green beans in separate pans of boiling water 5 to 6 min. or until crisp-tender; drain. Rinse with cold water; drain, then pat dry.
2
Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 (8-oz.) canning jars.
3
Mix dressing and parsley in separate jar. Refrigerate 1 hour.
4
Drizzle dressing mixture over salads just before serving.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 170mg
7%
Total Carbohydrates 14g
5%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 6g
12%
Vitamin A
10%
Vitamin C
15%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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