Bean and Garden Vegetable Salad - Kraft Recipes Top
Comida Kraft
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Bean and Garden Vegetable Salad

Prep Time
Total Time

8 servings

Layered salads don't get heartier than this! We combined chickpeas and great Northern beans with cheese, eggs and a variety of veggies in this tasty dish.

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What You Need

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Make It

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  • Place half the salad greens in 3-qt. clear bowl; cover with layers of chickpeas, carrots, tomatoes, corn, remaining salad greens, 3/4 cup cheese, broccoli, onions, bacon and great Northern beans. Sprinkle with remaining cheese.
  • Refrigerate 3 hours or until chilled.
  • Top with eggs and parsley. Serve with dressing.

Special Equipment Needed


To prepare as individual salads, substitute 8 (16-oz.) glasses or bowls for the large bowl.


Prepare using your favorite variety of KRAFT Lite Dressing.


Prepare using 2 tomatoes, cut into thin wedges, or 10 cherry tomatoes, halved.


  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 2 Fat

Nutrition Bonus

This layered salad is a nutrition winner. The cheese contains calcium and the carrots and spinach, both high in vitamin A, team up with the rest of the vegetables to provide vitamin C.

Nutritional Information

Serving Size 8 servings
Calories 370
Total fat 16g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 660mg
Carbohydrate 41g
Dietary fiber 8g
Sugars 14g
Protein 18g
% Daily Value
Vitamin A 120 %DV
Vitamin C 45 %DV
Calcium 40 %DV
Iron 20 %DV

* 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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