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Ingredients
| kidney beans: 1 15oz can |
| red bell pepper: 1 pepper (chopped) |
| green cabbage (chopped): 2 cups |
| green onions - spring or scallion: 2 whole onions |
| feta cheese (crumbled): 1 cup |
| parsley (chopped): 1/3 cup (fresh) |
| garlic: 1 clove (minced) |
| lemon juice: 2 Tbl |
| olive oil: 1 Tbl |
Red Bean Salad with Feta and Peppers
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
min -
Servings
4 serving(s)
Tags
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 for up to 3 days.