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Red Bean Salad with Feta and Peppers

Source of Recipe


posted by Jen-From Lighthearted Everyday Cooking by Anne Lindsay






List of Ingredients



• 1 (19 ounce) can kidney beans
  
• 1 sweet red pepper, chopped
  
• 2 cups finely chopped cabbage
  
• 4 ounces feta, cubed (1 cup)
  
• 1/4 cup chopped fresh parsley
  
• 1 clove garlic, minced
  
• 2 tablespoons lemon juice
  
• 1 tablespoon vegetable oil
  






Instructions



1. Drain beans and rinse under cold water. In salad bowl, combine beans, red pepper, cabbage, onions, cheese, parsley, garlic, lemon juice, and oil; toss to mix. Cover and refrigerate for up to 3 days.
   
   
2. Makes 6 servings, 1 cup each. Per serving: 165 calories, 7 g fat, 7 g fibre, 19 g carb, 17 mg cholesterol, 455 mg sodium. Excellent source of Vitamin C.