Bring this Bean and Broccoli Salad to your next cookout or backyard party. With two types of beans, this salad comes together in just 10 minutes.
What You Need
Original recipe yields 16 servings
3 cups broccoli florets, blanched
2 cups fresh green beans, trimmed, halved and blanched
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 cup halved cherry tomatoes
1/2 cup sliced red onion s, halved
3/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
3 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Combine first 5 ingredients in large bowl.
Add dressing; mix lightly.
Sprinkle with cheese.
How to Blanch the Broccoli and Green Beans
Cook broccoli and green beans in large pan of boiling water 1 to 2 min. or until bright green in color Drain, then immediately plunge into bowl of ice water to stop the cooking process. When completely cool, drain beans and pat dry.
Substitute 1 pkg. (5 oz.) ATHENOS Traditional Crumbled Feta for the Parmesan cheese. Toss before serving.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.