Ingredients
1 lb. fresh asparagus, cut into 2-inch pieces
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 medium red onion, finely chopped (about 1 cup)
4 oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh mint leaves
Description
Asparagus & Bean Salad Recipe
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