Red Bean Salad with Feta and Peppers

Red Bean Salad with Feta and Peppers

147

"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

20 m {{adjustedServings}} servings 245 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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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Reviews

147
  1. 182 Ratings

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WOW! This salad is FANTASTIC! I don't normally get so excited about a salad, but this was just amazing! I did add 2t minced garlic and made this salad a little more on the "wet" side by using 3T...

Who said healthy had to be boring!? I didn't change a thing - this is food at its best.

This recipe took a little longer than the 20 minutes stated. It took me 40 minutes to make. I love the mix of fresh ingredients together and that is is a very healthy and easy side dish. I do...