LAYERED BEAN SALAD WITH FETA

Layered Bean Salad with Feta image

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

Provided by My Food and Family

Time 1h30m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 8

Ingredients

1/2 lb. each 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 tomatoes, cut in half
1 cup finely chopped red onions
1 can (15.5 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
1 cup feta cheese
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh parsley

Steps:

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.
Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 (8-oz.) canning jars.
Mix dressing and parsley in separate jar. Refrigerate 1 hour.
Drizzle dressing mixture over salads just before serving.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g