Layered Bean Salad with Feta

• 1/2 lb. (225 g) each fresh yellow and green beans, trimmed, cut into 2-inch lengths
• 1 can (19 fl oz/540 mL) no-salt-added red kidney beans, rinsed
• 2-1/2 cups grape tomatoes, halved
• 1 cup finely chopped red onions
• 1 can (19 fl oz/540 mL) no-salt-added chickpeas (garbanzo beans), rinsed
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/4 cup chopped fresh parsley

1. Cook yellow and green beans in separate pans of boiling water 5 to 6 min.
2. or until crisp-tender; drain.
3. Rinse with cold water; drain, then pat dry.
4. Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 clean (250-mL) canning jars.
5. Mix dressing and parsley in separate jar.
6. Pack all jars in cooler.
7. Drizzle dressing mixture over salads just before serving.

green beans, grape tomatoes, red onions, oregano, italian dressing, parsley

Taken from www.kraftrecipes.com/recipes/layered-bean-salad-feta-164446.aspx (may not work)