Reviewed: Jun. 19, 2009

Love it! If you're looking to boost your fiber intake without resorting to eating crunchy sticks and twigs, make this as a side for your next dinner. I do tend to punch up the dressing with a few herbs, but that's me. It is just fine as is. Wonderful addition to the picnic basket as there is it is not mayo based and generally will not spoil. This is in my picnic file as well as a frequest "ok, I grilled some chicken, now what should I make with it" file... and generally my lunch the next day with some sliced grilled chicken on top!

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CMPLACHTA

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Reviewed: Jun. 15, 2009

I will have to admit...I was worried if I would enjoy this salad and even more worried if my picky eater boyfriend would enjoy it. I added a bit more garlic to the recipe only because I love garlic. Otherwise I followed the directions as is. We LOVED this salad. We've been having a difficult time convincing ourselves to wait a few days before making another batch! Wonderful! Thank you!

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NBretall

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Reviewed: May 3, 2009

A new staple for my dinner table. I plan to make this at least a couple times a month. It was easy, healthy and kept well...but it didn't last long. All enjoyed!

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Huxtacy

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Reviewed: Mar. 25, 2009

Awesome!!! Tasty and healthy. I doubled the lemon juice and olive oil.

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dawnbullen

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Reviewed: Dec. 20, 2008

This salad is easy and absolutely delicious. It will be a favorite at our house.

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Betsy

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Rockton, Illinois, USA

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Reviewed: Oct. 30, 2008

Delicious - I wouldn't have ever thought to combine these ingredients, but it really works well.

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Nicole

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Reviewed: Sep. 12, 2008

3 stars as written for us. It improved to a 5 star on day two when we added some Italian dressing...made all the difference. Will use 1/2 the feta and Italian dressing(in lieu of oil and lemon) the next time around.

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HGIBSON12

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Reviewed: Aug. 24, 2008

Great salad and very adaptable to what you have on hand! I didn't use cabbage as I didn't have it. Used both a red and yellow bell pepper and used a balsamic dressing instead of the lemon (just because I didn't have any lemons and had to improvise). The best part is the feta which I put on top of the salad-it's what makes the salad perfect. I served it over a bed of chopped romaine lettuce and it was fantastic-absolutely delicious; can't wait for lunch tomorrow!!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

Amazing salad!!! Didn't change a thing!!

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MICHELE36

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

Very tasty and easy! The only changes I made based on what I had on hand was to use white onion instead of green onions, green pepper instead of red, and I used only 4 oz. of feta. I would use the recommended amount of feta next time because I love the tanginess of the feta and lemon juice. I also didn't have any parsley, but it was fine without it.

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: 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!

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JAIMIELYNNE

Cooking Level: Expert

Living In: Rancho Santa Margarita, California, USA

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Reviewed: May 5, 2008

Everyone has loved this one! I usually triple so will use 1 can kidney beans, 1 can garbanzo, 1 can pigeon peas. Also use the cole slaw mix and the most colorful peppers I can find -- yellow, orange and red if available. A very forgiving recipe I find, as I mix ingredients for color and interest.

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Obie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 23, 2008

Yummy....I used cole slaw mix instead of the cabbage, red onion instead of the green, and added some cumin,smoked paprika, and cayenne pepper for more flavor. I loved this salad, I also omitted the cheese for calorie reasons. Loved the beans and the crisp red peppers with the fresh lemon juice. Will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 19, 2008

Love kidney beans, love red bell pepper, love cabbage, love feta... did not love the combination. I think a different cheese or a different dressing might help.

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ktmdale

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Reviewed: Mar. 5, 2008

Yum! This is a really good salad, and I'm not a kidney bean fan to begin with. The only single change I made was using dried parsley instead of fresh (it is what I had on hand). I let this one sit over night, and it tasted great. Thanks for the recipe.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2008

This was a very good, easy one-dish meal. I used half white kidney beans (the market was out of red) and half garbanzos, but next time I'll do all garbanzos. The feta and lemon combine for just the right amount of tanginess, and the beans smooth out any bite. This might be good with tomatoes, too.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 8, 2008

Good bean salad recipe. Would be good served with tzatziki. A couple alterations: tomato and red onion instead of peppers and green onions, no cabbage, added chopped olives, artichoke hearts and a little dried thyme.

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Pauline

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Claremont, California, USA

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Reviewed: Feb. 3, 2008

- I forgot the cabbage but it was still good - very easy - added corn and shredded carrots which made it way better - maybe ad greek olives next time - sub garlic powder for garlic

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