Red Bean Salad with Feta & Peppers
This is a flexible recipe, in any way it tastes always great.
Yield
5 servingsPrep
5 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
kidney beans, canned
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | cups |
cabbage
chopped |
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | cup |
feta cheese
crumbled |
|
| ⅓ | cup |
parsley leaves
chopped fresh |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
kidney beans, canned
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 473 | ml |
cabbage
chopped |
|
| 2 | each |
scallions, spring or green onions
|
|
| 237 | ml |
feta cheese
crumbled |
|
| 79 | ml |
parsley leaves
chopped fresh |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
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.
