Layered Bean Salad with Feta

By carol gorman

Ingredients

• 1/2 lb. (225 g) each fresh yellow and green beans, trimmed, cut into 2-inch lengths
• 1 can (19 fl oz/540 mL) no-salt-added red kidney beans, rinsed
• 2-1/2 cups grape tomatoes, halved
• 1 cup finely chopped red onions
• 1 can (19 fl oz/540 mL) no-salt-added chickpeas (garbanzo beans), rinsed
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/4 cup chopped fresh parsley

Preparation

Step 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.

Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 clean (250-mL) canning jars.

Mix dressing and parsley in separate jar. Pack all jars in cooler. Drizzle dressing mixture over salads just before serving.