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Layered Bean and Vegetable Salad
Layered Bean and Vegetable Salad

Layered Bean and Vegetable Salad

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Cook Minutes 13 Min
Prep : 10 Min Cook: 3 Min
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.
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What do I need ?
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4 Servings
Servings
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 ?
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Step 1
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.
Step 2
Layer ingredients on individual serving plates. Drizzle with dressing just before serving.
Kraft Kitchen Tips!
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Substitute
Swap out the kidney beans and chickpeas for the canned beans you like best.
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Substitute
If you don’t like blue cheese, try goat cheese for an easy substitute.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2.5 g
13 %
Cholesterol 10 mg
Sodium 630 mg
26 %
Carbohydrate 58 g
Fibre 15 g
Sugars 9 g
Protein 21 g
Vitamin A
15 %
Vitamin C
35 %
Calcium
20 %
Iron
30 %
Servings
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.
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