BEAN AND GARDEN VEGETABLE SALAD

Bean and Garden Vegetable Salad image

Layered salads don't get heartier than this! We combined chickpeas and great Northern beans with cheese, eggs and a variety of veggies in this tasty dish.

Provided by My Food and Family

Categories Dairy

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

Previous Next

Ingredients

6 cups loosely packed mixed baby salad greens
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 cup shredded carrots
3 tomatoes, seeded, chopped
2 cups frozen corn, thawed
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
1 cup small broccoli florets
2 green onions, thinly sliced
1/4 cup OSCAR MAYER Turkey Bacon Bits
1 can (15 oz.) great Northern beans, rinsed
2 hard-cooked eggs, quartered
2 Tbsp. chopped fresh parsley
1 cup KRAFT Honey Mustard Dressing

Steps:

Place half the salad greens in 3-qt. clear bowl; cover with layers of chickpeas, carrots, tomatoes, corn, remaining salad greens, 3/4 cup cheese, broccoli, onions, bacon and great Northern beans. Sprinkle with remaining cheese.
Refrigerate 3 hours or until chilled.
Top with eggs and parsley. Serve with dressing.

Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g