• Prep Time: 30 Minutes
  • Cooking Time:
  • Serves: 16 servings

Layered Bean Salad with Feta

  • Recipe Submitted by on

Category: Salads, Side Dishes

 Ingredients List

  • 1/2 lb. each yellow and green beans, trimmed, cut into 2-inch lengths
  • 1can (19 oz.) no-salt-added red kidney beans, rinsed
  • 2-1/2 cups grape tomatoes, cut in half
  • 1 cup finely chopped red onions
  • 1 can (19 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

 Directions

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 clean 8-oz. canning jars.

MIX dressing and parsley in separate jar. Pack all jars in cooler. Drizzle dressing mixture over salads just before serving.

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