Red Bean Salad with Feta and Peppers by Daylene

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.

Red Bean Salad with Feta and Peppers Ingredients

1 (15 ounce) can kidney beans
1 red bell pepper, chopped
2 cups chopped cabbage
2 green onions
1 cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil

Red Bean Salad with Feta and Peppers Cook Instructions

Prep20m

Cook-

Ready In20m

Servings4 servings

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.

Red Bean Salad with Feta and Peppers Nutritions

Calories: 245.2 calories
Carbohydrate: 23.8 g
Cholesterol: 33.4 mg
Fat: 12 g
Fiber: 8.6 g
Protein: 12.2 g
SaturatedFat: 6.1 g
Sodium: 658.1 mg
Sugar: 4.6 g

Red Bean Salad with Feta and Peppers Ingredients

Red Bean Salad with Feta and Peppers Cook Instructions

Red Bean Salad with Feta and Peppers Nutritions

Popular Recipes