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.
Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 (8-oz.) canning jars.
Mix dressing and parsley in separate jar. Refrigerate 1 hour.
Drizzle dressing mixture over salads just before serving.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.
These fun salads and dressing can be refrigerated (separately) up to 2 days before tossing salad with dressing just before serving.
These single-serving totable salads are perfect to pack in an insulated cooler before heading out to enjoy at a summer picnic.
If you're looking for an easy way to add more beans to your diet, this is the perfect recipe for you. And since these delicious single-serving salads provide vitamin C from the vegetables, they can help you eat right.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 14g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.