Layered Bean and Feta Salad Jars

Recipe for 12 jars- can easily be halved for 6 jars

1/2 pound of green beans trimmed and cut into 2 inch pieces
1/2 pound of yellow beans trimmed and cut into 2 inch pieces (can use additional green beans instead)
1 can 15 or 16 oz of red kidney beans, drained and rinsed
2 to 2 1/2 cups of grape tomatoes halved
1 cup of finely chopped red onions
1 can 15 or 16 oz of chickpeas (garbanzo beans), drained and rinsed
1 cup 4 oz feta cheese
1/2 cup of Italian dressing homemade or store bought
1/4 cup of chopped fresh basil or parsley

Cook green and yellow beans in boiling water for 5 to 6 minutes or until crisp tender. If you want to keep them separate for the layers boil them in 2 different pans or in the same pan at separate times- I just boil them at the same time and then separate. Drain and rinse in cold water, allow to drain again.
In 12 half pint (8oz) canning jars; Layer the kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and feta.
Mix the Italian dressing and chopped basil or parsley in another jar with lid. If serving right away, shake dressing and drizzle over jars. Or reserve dressing and drizzle before serving.

I keep this in the fridge for the week for a quick lunch or snack.

Adapted from Kraft Food and Family Magazine Summer '14