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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Layered Bean Salad with Feta

Published in Recipes, Salads & Vegetables Author: CentraCare

Adapted from Kraft Food and Family Summer 2014


  • ½ lb fresh yellow beans, trimmed, cut into 2-inch lengths
  • ½ lb fresh green beans, trimmed, cut into 2-inch lengths
  • 1 can no-salt-added red kidney beans, rinsed
  • 1 can no-salt-added chickpeas (garbanzo beans), rinsed
  • 2 ½ cups grape tomatoes, cut in half
  • ½ cup finely chopped sweet onion
  • 1 cup fat-free feta cheese, crumbled
  • ½ cup fat-free Italian Dressing
  • 1/3 cup chopped fresh parsley and basil


  • Cook yellow and green beans in separate pans of boiling water 5 to 6 minutes 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 a large bowl or 16 clean 8-oz canning jars.
  • Mix dressing and herbs in a separate jar.
  • Drizzle dressing mixture over salads just before serving.

Yield: Makes 16 servings, 1/3 cup each

Nutrition Information Per Serving
  • Calories: 70
  • Fat: 0.5 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 160 mg
  • Carbs: 13 g.
  • Fiber: 4 g.
  • Protein: 5 g.