Red Bean Salad with Feta and Peppers Recipe

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Most Helpful Positive Review

Jun 01, 2004

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!

—MONARCH38

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Most Helpful Critical Review

Jun 21, 2003

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

—ELAINE ODOM

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163 Ratings

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Feb 11, 2004

Who said healthy had to be boring!? I didn't change a thing - this is food at its best.

—CHARQUES

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Jul 13, 2003

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.

—Sarah

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Jul 11, 2003

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

—PKINCAID

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Feb 11, 2004

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!!

—KIMAR

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Nov 28, 2011

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.

—Nashville Nosher

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May 22, 2008

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!

—Jaimielynne

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Nutrition

Calories
245 kcal
12%

Carbohydrates
23.8 g
8%

Cholesterol
33 mg
11%

Fat
12 g
18%

Fiber
8.6 g
34%

Protein
12.2 g
24%

Sodium
658 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Bean Salad with Feta and Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 6.1g 31 %
Cholesterol 33mg 11 %
Sodium 658mg 26 %
** Potassium 222mg 6 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 8.6g 34 %
Protein 12.2g 24 %
Sugars 4.6g
Vitamin A 33 %
Vitamin C 110 %
Calcium 31 %
Iron 25 %
Thiamin 22 %
** Niacin 18 %
** Vitamin B6 20 %
** Magnesium 7 %
** Folate 32 %

* 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.