Warm Harvest Bean Salad

• 1 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 2 qt. Small fresh broccoli florets
• 1 qt. celery, chopped
• 2 cups red onions, chopped
• 2 qt. canned no-salt-added red kidney beans, rinsed
• 2 tsp. Freshly ground black pepper
• 1 qt. cherry tomatoes, cut in half
• 1 cup fresh basil, chiffonade
• 1/2 cup Kraft Shredded Parmesan

1. For each serving: Heat 2 tsp.
2. (10 mL) dressing in medium nonstick skillet on medium-high heat.
3. Add 1/2 cup (125 mL) broccoli, 1/4 cup (50 mL) celery and 2 Tbsp.
4. (30 mL) onions; saute 3 min.
5. or until crisp-tender.
6. Stir in 1/2 cup (125 mL) beans and 1/8 tsp.
7. (0.5 mL) pepper; cook 2 min.
8. or until heated through.
9. Add 1/4 cup (50 mL) tomatoes; stir.
10. Cook 1 min.
11. Remove from heat.
12. Stir in 1 tsp.
13. (5 mL) of the remaining dressing, 1 Tbsp.
14. (15 mL) basil and 1/2 Tbsp.
15. (7 mL) cheese.
16. Serve immediately

italian dressing, fresh broccoli florets, celery, red onions, salt, freshly ground black pepper, cherry tomatoes, fresh basil, parmesan

Taken from www.kraftrecipes.com/recipes/warm-harvest-bean-salad-144502.aspx (may not work)