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Layered Bean Salad with Feta

16 servings, about 2/3 cup each

What You Need

1/2  lb. each yellow and green beans, trimmed, cut into 2-inch lengths
1  can (5.5 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 (5.5 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
Layered Bean Salad with Feta Layered Bean Salad with Feta

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.