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  1. Layered Bean Salad with Feta

Layered Bean Salad with Feta

00:30:00 16 servings, 3/4 cup (175 mL) each
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5 2 Reviews
Prep Time
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16 servings, 3/4 cup (175 mL) each

Here's a new twist on the classic bean salad!

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What You Need

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Make It

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  • 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.


Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.

Make Ahead

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.


  • 16 servings, 3/4 cup (175 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

The kidney beans and chickpeas team up to provide a high source of fibre, per serving, in this delicious salad.

Nutritional Information

Serving Size 16 servings, 3/4 cup (175 mL) each
Calories 120
% Daily Value
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 170mg
Carbohydrate 17g
Dietary fibre 6g
Sugars 3g
Protein 7g
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 10 %DV

* 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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