1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/4 cup chopped fresh parsley
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How do I make it ?
Cook yellow and green beans in separate pans of boiling water 5 to 6 min. 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 16 clean (250-mL) canning jars.
Mix dressing and parsley in separate jar. Pack all jars in cooler. Drizzle dressing mixture over salads just before serving.
Kraft Kitchen Tips!
Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.
Salad and dressing can be prepared ahead of time. Refrigerate (separately) up to 2 days before tossing salad with dressing just before serving.
Cook the yellow and green beans together in boiling water in large saucepan. Drain beans, then rinse and pat dry before layering in serving bowl as a single layer of mixed beans.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 170 mg
Carbohydrate 17 g
Fibre 6 g
Sugars 3 g
Protein 7 g
16 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.