Red Bean Salad with Feta and Peppers

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  • Prep: 20 mins
  • Cook:
  • Ready in: 20 mins
  • Serves:

Ingredients

  • 1 (15 ounce) can kidney beans
  • 1 red bell pepper, chopped
  • 2 cups chopped cabbage
  • 2 green onions
  • 1 cup crumbled feta cheese
  • 1/3 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

Cooking Instructions

Rinse kidney beans under cold water. Drain well.

In a large salad bowl, combine beans, red pepper, cabbage, onions, feta, parsley, garlic, lemon juice, and olive oil. Cover and refrigerate for up to 3 days.

Nutritional Information per Serving

  calories 244cal  total fat 12g  cholesterol 33mg  sodium 789mg  carbohydrates 24g  fiber 9g     

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This recipe has been added to the following public cookbooks:
David's Cookbook

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    A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.