1 can (14 fl oz/398 mL) no-salt-added kidney beans, rinsed
2 stalks celery, cut diagonally into thin slices
3 green onions, thinly sliced
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/2 cup Kraft 100% Parmesan Shaved Cheese, divided
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How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 3 min.; drain. Rinse with cold water to cool; drain again.
Combine chickpeas, kidney beans, celery and onions in large bowl. Add pasta mixture, dressing and 1/4 cup cheese; mix lightly.
Spoon onto platter; top with remaining cheese.
Kraft Kitchen Tips!
Substitute any other no-salt-added canned beans, such as pinto or black beans, for the kidney beans. Or for added colour, prepare using a mixture of green and yellow beans.
Salad can be prepared ahead of time. Just combine all salad ingredients except cheese. Refrigerate up to 24 hours. Stir in 1/4 cup cheese just before serving; top with remaining cheese.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 240 mg
Carbohydrate 26 g
Fibre 6 g
Sugars 3 g
Protein 9 g
10 servings, 1 cup (250 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.