I love this recipe I found in my Summer issue of Food and Family by Kraft. It is so easy and delicious! Not to mention, it is light and filling. I especially love the way it looks in a Ball jar. My husband just grabs one from the fridge for his lunch. I think that is what makes this bean salad so fabulous! You could even make it in a pretty glass bowl instead of individual servings.
Here is what you will need!
1/2 lb each of yellow and green beans. Trimmed, and cut into 2-inch lengths
1 can no salt added red kidney beans, rinsed
2 1/2 cups grape tomatoes, cut in half
1 cup finely chopped red onions
1 can no-salt-added chickpeas, rinsed
1 cup Feta cheese with Basil and Tomato
Dressing on the side for later
Cook yellow and green beans in separate pans of boiling water 5 to 6 minutes or until crisp-tender, drain. Rinse with cold water, then pat dry.
Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas, and cheese in 16 clean 8 oz canning jars. Or vary jar size according to portions desired. I used some bigger jars for a larger portion.
I add about a teaspoon of dressing per 8 oz jar just before I eat it.