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Healthy Recipes

  • Layered Bean Salad with Feta

Layered Bean Salad with Feta

Adapted from Kraft Food and Family Summer 2014


  • 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


  • 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

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Layered Bean Salad with Feta 70 0.5 g. 0 g. 0 g. 160 mg.   13 g. 4 g. 5 g.