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
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
Layer all ingredients except dressing on 4 serving plates.
Drizzle with dressing just before serving.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 13g
* Percent Daily Values are based on a 2,000 calorie diet.
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.