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Salads & sides

Layered Bean Salad with Feta

Layered Bean Salad with Feta recipe
photo by:kraft
Layered with colorful beans, crumbled feta and Italian dressing, this salad is prepared in canning jars for easy picnic-cooler packing.
time
prep:
30 min
total:
30 min
servings
total:
16 servings, 3/4 cup each

What You Need

1/2
lb.  each yellow and green beans, trimmed, cut into 2-inch lengths
1
can  (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

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 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.

Kraft Kitchens Tips

Variation
Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.
Make Ahead
Salad and dressing can be prepared ahead of time. Refrigerate (separately) up to 2 days before tossing salad with dressing just before serving.
Shortcut
Cook the yellow and green beans together in boiling water in large saucepan. Drain beans, then rinse and pat dry before layering in serving bowl as a single layer of mixed beans.
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