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Red Bean Salad with Feta & Peppers

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Recipe

This is a flexible recipe, in any way it tastes always great.

 

Yield

5 servings

Prep

5 min

Cook

0 min

Ready

15 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
15 ounces kidney beans, canned
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1 each sweet red bell peppers
chopped
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2 cups cabbage
chopped
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2 each scallions, spring or green onions
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1 cup feta cheese
crumbled
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cup parsley leaves
chopped fresh
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1 clove garlic
minced
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2 tablespoons lemon juice
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1 tablespoon olive oil
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g kidney beans, canned
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1 each sweet red bell peppers
chopped
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473 ml cabbage
chopped
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2 each scallions, spring or green onions
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237 ml feta cheese
crumbled
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79 ml parsley leaves
chopped fresh
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1 clove garlic
minced
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3E+1 ml lemon juice
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15 ml olive oil
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 20143% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 630mg 26%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 90%
Calcium 21% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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