This version of a bean salad is made by layering kidney beans, cucumber, tomatoes, chickpeas and arugula and topping with leeks, blue cheese and bacon. This salad makes for a beautiful presentation so be sure to serve it at your next dinner party with friends.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 leek, white parts only, cut into rounds
1 can (19 fl oz/540 mL) kidney beans, rinsed
1 cucumber, diced
2 cups cherry tomatoes, quartered
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
2 cups loosely packed arugula
1/4 cup crumbled blue cheese
2 Tbsp. Oscar Mayer Real Bacon Bits
1/4 cup Kraft Zesty Italian Dressing
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How do I make it ?
Add leek rings to saucepan of boiling water; cook 2 to 3 min. or just until crisp-tender. Drain, then immediately plunge into cold water to stop cooking.
Layer ingredients on individual serving plates. Drizzle with dressing just before serving.
Kraft Kitchen Tips!
Swap out the kidney beans and chickpeas for the canned beans you like best.
If you don’t like blue cheese, try goat cheese for an easy substitute.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 630 mg
Carbohydrate 58 g
Fibre 15 g
Sugars 9 g
Protein 21 g
4 servings, 2-1/2 cups (625 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.