Layered Bean Salad with Feta

Layer colorful beans, crumbled feta and Italian dressing in this Layered Bean Salad with Feta. This bean salad is prepared in Mason jars for easy packing.

Rated 5 from 2 votes

Prep Time

30M

Total Time

1H30M

Servings

16 servings, about 2/3 cup each

What You Need

1/2 lb. <u>each</u> yellow and green beans , trimmed, cut into 2-inch lengths

1 can (15.5 oz.) no-salt-added red kidney beans , rinsed

2-1/2 cups grape tomato es, cut in half

1 cup finely chopped red onion s

1 can (15.5 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

Instructions

1. 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.

2. Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 (8-oz.) canning jars.

3. Mix dressing and parsley in separate jar. Refrigerate 1 hour.

4. Drizzle dressing mixture over salads just before serving.

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