Red Bean Salad with Feta and Peppers recipe

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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

Nutrition Info

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
servingSize: -
sodium: 658.1 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse kidney beans under cold water. Drain well.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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