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Layered Bean and Vegetable Salad
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Layered Bean and Vegetable Salad

15 Minutes
15 Min Prep
15 Min Cook
Healthy Living
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.
What You Need
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4 servings
Original recipe yields 4 servings
1 can (15.5 oz.) kidney beans, rinsed
1 cucumber, finely chopped
2 cups cherry tomatoes, quartered
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup drained canned hearts of palm pieces
2 cups loosely packed arugula
1/4 cup KRAFT Natural Blue Cheese Crumbles
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Zesty Italian Dressing
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Let's Make It
1
Layer all ingredients except dressing on 4 serving plates.
2
Drizzle with dressing just before serving.
Kitchen Tips
Substitute
Substitute your favorite canned beans for the kidney beans and/or chickpeas.
Substitute
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.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 610mg
27%
Total Carbohydrates 47g
17%
Dietary Fibers 13g
46%
Sugars 11g
22%
Protein 18g
36%
Vitamin A
30%
Vitamin C
35%
Calcium
15%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2-1/2 cups each
* 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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