Red Bean Salad with Feta and Peppers

4.6
(207)

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.

13
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Prep Time:
20 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (15 ounce) can kidney beans

  • 1 red bell pepper, chopped

  • 2 cups chopped cabbage

  • 2 green onions

  • 1 cup crumbled feta cheese

  • cup chopped fresh parsley

  • 1 clove garlic, minced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

Directions

  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 Facts (per serving)

245 Calories
12g Fat
24g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 31%
Cholesterol 33mg 11%
Sodium 658mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 9g 31%
Total Sugars 5g
Protein 12g
Vitamin C 66mg 330%
Calcium 251mg 19%
Iron 3mg 14%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.