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Layered Bean Salad with Feta

Layered Bean Salad with Feta
Serving: 16 servings, 3/4 cup each
Prep Time: 30 min
Cooking Time:
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Ingredients

Directions

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 8-oz. canning jars.
MIX dressing and parsley in separate jar. Pack all jars in cooler. Drizzle dressing mixture over salads just before serving.
Kraft Kitchens Tips
VARIATION
Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.
MAKE AHEAD
Salad and dressing can be prepared ahead of time. Refrigerate (separately) up to 2 days before tossing salad with dressing just before serving.
SHORTCUT
Cook the yellow and green beans together in boiling water in large saucepan. Drain beans, then rinse and pat dry before layering in serving bowl as a single layer of mixed beans.