Red Bean Salad with Feta and Peppers
MediterraneanVegetarianEasy10 minBy Northstar
Ingredients
Servings
4
- 15 oz canned kidney beans, rinsed and drained
- 1 large red bell pepper, chopped
- 2 cup chopped cabbage
- 2 stalks green onions, sliced
- 1 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- 1
Rinse kidney beans under cold water and drain well.
- 2
In a large salad bowl, combine beans, red bell pepper, cabbage, onions, feta cheese, and parsley.
- 3
Add garlic, lemon juice, and olive oil. Toss to combine.
- 4
Cover and refrigerate for up to 3 days for best flavor.
Tags
salad