Layered Bean Salad with Feta

Ingredients

• 1 cup athenos feta cheese with basil & tomato
• 0.3 cup parsley fresh chopped
• 2.5 cups grape tomatoes cut in half
• 0.5 lb yellow and green beans trimmed cut into 2-inch lengths
• 15.5 oz no-salt-added kidney beans red rinsed canned
• 15.5 oz no-salt-added chickpeas rinsed canned (garbanzo beans)
• 1 cup onions red finely chopped
• 0.5 cup tuscan house dressing italian kraft

Equipment

• canning jar

Directions

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