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.

This would be great on a picnic or a side dish to a grilled dinner! Enjoy!