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Chopped Vegetable Salad with Beans

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"Different, easy, and refreshing. Keeps well."
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2 h 15 m servings 203 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Mix cannellini beans, green bell peppers, cucumber, red cabbage, and radishes together in a bowl.
  2. Whisk olive oil, lemon juice, honey, salt, and black pepper together in a bowl; pour our salad and toss to coat. Cover bowl and refrigerate 2 hours to overnight.
  3. Remove cover and top salad with feta cheese and parsley.

Nutrition Facts

Per Serving: 203 calories; 13.3 g fat; 14.6 g carbohydrates; 6.8 g protein; 25 mg cholesterol; 587 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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