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
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
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 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.