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Red Bean Salad with Feta and Peppers

Red Bean Salad with Feta and Peppers

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Daylene

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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Original recipe yields 4 servings

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Nutrition

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  • 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

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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Reviews

MONARCH38
25
6/1/2004

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 of both lemon juice and olive oil. I also used garlic-and-herb feta. What an amazing combination of flavors! What a nice twist to the everyday typical salads we're all used to. This is my NEW favorite salad! This is a flavor sensation! Thank you, thank you, thank you!

CHARQUES
14
2/11/2004

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

Sarah
14
7/13/2003

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 doubled this recipe to take to a party and made 4 times the amount of lemon juice and olive oil dressing. Very delicious! This is going to be my new summer picnic recipe when I am asked to bring a side dish.