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Italian Bean and Tomato Salad

average rating

rate/review

prep time

15 min

total time

1 hr 15 min

makes

8 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

2 cans (19 fl oz/540 mL each) white kidney beans, rinsed

2 cups cut fresh green beans (1 inch), blanched

4 plum tomatoes (1 lb./450 g), chopped

1/3 cup Kraft Calorie-Wise Zesty Italian Dressing

2 Tbsp. chopped fresh basil

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

COMBINE beans, tomatoes and dressing.

REFRIGERATE 1 hour.

TOP with basil and cheese just before serving.

kraft kitchens tips

Substitute

Substitute 2 cups steamed cut fresh asparagus for the blanched green beans.

Substitute

Substitute 1 drained can (19 fl oz/540 mL) stewed tomatoes for the chopped plum tomatoes.

How to Blanch the Green Beans

Add beans to large pot of boiling water; cook, uncovered, 3 min. Drain. Immediately plunge beans into bowl of ice water to stop the cooking. When completely cool, drain beans, then pat dry.