"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." — Daylene
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1 (15 ounce) can
red bell pepper, chopped
crumbled feta cheese
chopped fresh parsley
WOW! This salad is FANTASTIC! I don't normally get so excited about a salad, but this was just amazing! I did add 2t minced garlic and made this salad a little more on the "wet" side by using 3T of both lemon juice and olive oil. I also used garlic-and-herb feta. What an amazing combination of flavors! What a nice twist to the everyday typical salads we're all used to. This is my NEW favorite salad! This is a flavor sensation! Thank you, thank you, thank you!
With a party of 12 only 3 people enjoyed it. I might try it again because it is so healthy but I would use blue cheese instead
Who said healthy had to be boring!? I didn't change a thing - this is food at its best.
This recipe took a little longer than the 20 minutes stated. It took me 40 minutes to make. I love the mix of fresh ingredients together and that is is a very healthy and easy side dish. I doubled this recipe to take to a party and made 4 times the amount of lemon juice and olive oil dressing. Very delicious! This is going to be my new summer picnic recipe when I am asked to bring a side dish.
This is FANTASTIC and EASY!! My husband and I ate it as a main dish tonight. I added ground pepper and extra fresh garlic. I may even try artichoke hearts next time, but it is perfect as is. pkincaid
I doubled the recipe but instead of using 2 cans of kidney beans, I used one can of kidney beans and one can of garbanzo beans (chickpeas). Next time I'll use fresh cilantro instead of parsley. Tomato-basil feta is great in this!!
So my sister wound up with a $12 block of feta cheese (it's a long story) and we wanted to use it up before it went bad. A simple ingredient search and this popped up. And it was awesome. We served this at Thanksgiving and wound up doubling the recipe (made 4-5 times dressing, also.) I added just a bit of red vinegar because we were running short of lemon juice, and it tastes amazing. I even took some of my sister's feta (shhh!) so I can make it again once we're out of the leftovers. A nice light salad for whatever type of dinner! I will DEFINITELY make this again.
This is a favorite of mine! The cabbage makes it a good salad for picnics and BBQ's, as it doesn't wilt easily. I have tried making it several different ways by
using a combination of garbonzo and kidney beans, added a clove of minced garlic, and used cilantro instad of parsley with awesome results everytime. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Bean Salad with Feta and Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 108
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