Layered Bean Salad with Feta

Adapted from Kraft Food and Family Summer 2014

Ingredients

• ½ lb fresh yellow beans, trimmed, cut into 2-inch lengths
• ½ lb fresh green beans, trimmed, cut into 2-inch lengths
• 1 can no-salt-added red kidney beans, rinsed
• 1 can no-salt-added chickpeas (garbanzo beans), rinsed
• 2 ½ cups grape tomatoes, cut in half
• ½ cup finely chopped sweet onion
• 1 cup fat free feta cheese, crumbled
• ½ cup fat free Italian Dressing
• 1/3 cup chopped fresh parsley and basil

Directions

• Cook yellow and green beans in separate pans of boiling water 5 to 6 minutes 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 a large bowl or 16 clean 8-oz canning jars.
• Mix dressing and herbs in separate jar.
• Drizzle dressing mixture over salads just before serving.

Yield:  Makes 16 servings, 1/3 cup each