Red Bean Salad with Feta and Peppers

[Guest guest]

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.

 

Servings: 4

 

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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