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Red Bean Salad with Feta and Peppers Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In20 m
  • 1Rinse kidney beans under cold water. Drain well.
  • 2In 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.
Ingredients
  • 4 servings
  • 245 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    245
    12%
  • Fat:
    12
    18%
  • Carbs:
    23.8
    8%
  • Protein:
    12.2
    24%
  • Cholesterol:
    33
    11%

Based on a 2,000 calorie diet

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