Layered Bean and Vegetable Salad

• 1 can (15.5 oz.) kidney beans, rinsed
• 1 cucumber, finely chopped
• 2 cups cherry tomatoes, quartered
• 1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
• 1/2 cup drained canned hearts of palm pieces
• 2 cups loosely packed arugula
• 1/4 cup KRAFT Natural Blue Cheese Crumbles
• 2 Tbsp. OSCAR MAYER Real Bacon Bits
• 1/4 cup KRAFT Zesty Italian Dressing

1. Layer all ingredients except dressing on 4 serving plates.
2. Drizzle with dressing just before serving.

kidney beans, cucumber, cherry tomatoes, chickpeas, arugula, crumbles, bacon, italian dressing

Taken from www.kraftrecipes.com/recipes/layered-bean-vegetable-salad-185719.aspx (may not work)