Layered Bean Salad With Feta
½ lb. Each yellow and green beans, trimmed & cut into 2” lengths
19 oz. Can red kidney beans, rinsed
2 ½ cups grape tomatoes, halved
1 cup finely chopped red onion
19 oz. Can chickpeas, rinsed
1 cup feta cheese (or feta with basil & tomato)
½ cup Tuscan House Italian Dressing
¼ cup chopped fresh parsley
Cook green beans and yellow beans in separate pans of boiling water 5-6 minutes or until crisp-tender. Drain, rinse with cold water, drain and pat dry. Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas, and cheese. Mix dressing and parsley; drizzle dressing over salad just before serving. NOTE: This works well for picnics – layer the salads in separate 8 oz. Canning jars.
