Red Bean Salad with Feta and Peppers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
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.
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