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

Prep Time
Total Time

4 servings, 2-1/2 cups each

This Layered Bean and Vegetable Salad will appeal to more than just fans of beans and veggies. It'll be a hit with the bacon and blue cheese fans, too.

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What You Need

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Make It

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  • Layer all ingredients except dressing on 4 serving plates.
  • Drizzle with dressing just before serving.

Special Equipment Needed


Substitute your favorite canned beans for the kidney beans and/or chickpeas.


If you're not a lover of blue cheese, you can prepare this recipe using goat cheese instead.

How to Seed a Cucumber

Trim ends from cucumber, then cut lengthwise in half. Use the tip of a teaspoon to gently scrape out seeds from each half starting at the top and moving downward in one direction.


  • 4 servings, 2-1/2 cups each

Healthy Living

  • Good source of fiber
  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

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

Nutrition Bonus

For a meatless main dish, enjoy this low-fat, low-calorie salad. Luscious layers of beans add a good source of fiber.

Nutritional Information

Serving Size 4 servings, 2-1/2 cups each
Calories 330
Total fat 9g
Saturated fat 2g
Cholesterol 10mg
Sodium 610mg
Carbohydrate 47g
Dietary fiber 13g
Sugars 11g
Protein 18g
% Daily Value
Vitamin A 30 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 30 %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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