Red Bean Salad with Feta and Peppers

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 245 Calories

Ingredients

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

Recipe Instructions

Step 1

Rinse kidney beans under cold water. Drain well.

Step 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.