Red Bean Salad with Feta and Peppers132 Reviews
- Prep: 20 min
- Ready In: 20 min
“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.” - by Daylene
Original recipe yields 4 servings
- Rinse kidney beans under cold water. Drain well.
- 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.
Amount Per Serving (4 total)
- 245 cal
- 12 g
- 23.8 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"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 bo..." See moreth 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!"
"Who said healthy had to be boring!? I didn't change a thing - this is food at its best...." See more"
"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 ..." See morethis 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."
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