Red Bean Salad with Feta and Peppers Recipe - Bush’s Best

Red Bean Salad with Feta and Peppers

Recipe By: Daylene   Photo By: Ormond Norm
Write a Review | Read Reviews (112)
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.
 
  • Prep: 20 Minutes
  • |
  • Cook: 0 Minutes
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  • Total: 20 Minutes
 
4
 
 
  • 1 (15 ounce) can kidney beans
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  • 1 red bell pepper, chopped
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  • 2 cups chopped cabbage
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  • 2 green onions
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  • 1 cup crumbled feta cheese
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  • 1/3 cup chopped fresh parsley
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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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  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.
Nutrition Information
 
 
More Reviews (112)
Reviewed By: melodee
I really enjoyed this hearty salad. I do recommend doubling the garlic, lemon juice and olive oil. I finely minced about 2 tablespoons of regular vidalia onion because I didn't have green onions, but this turned out very yummy.
Reviewed By: danielles333
I made this without the cabbage and added diced tomatoes. LOVED IT! You could easily server it over lettuce, which I will do next time. I didn't have it on hand. I also used regular yellow onion and dried parsley. Lemon juice, olive oil, and feta cheese are one of my favorite flavors!!! The kidney beans, and pepper give it great texture and good for you to boot!
Reviewed By: Daypo
Wow! This salad is so amazing!! I didn't even think I liked cabbage. I made it exactly as written and it was fantastic, but I might try as others have mentioned doubling it but using a kidney bean/garbanzo bean mix.