Chopped Vegetable Salad with Beans


Different, easy, and refreshing. Keeps well.

chopped vegetable salad with beans
Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
8 servings


  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 2 small green bell peppers, cut into bite-size pieces

  • 1 cucumber - peeled, seeded, and cut into bite-size pieces

  • 2 cups chopped red cabbage

  • 1 ½ cups roughly chopped radishes

  • ¼ cup extra-virgin olive oil

  • ¼ cup fresh lemon juice

  • 1 tablespoon honey

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 (8 ounce) package feta cheese, cut into small cubes

  • ¼ cup chopped flat-leaf parsley


  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
13g Fat
15g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 203
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 26%
Cholesterol 25mg 8%
Sodium 587mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 7g
Vitamin C 37mg 184%
Calcium 177mg 14%
Iron 1mg 8%
Potassium 177mg 4%

* 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.