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Red Bean Salad with Feta and Peppers
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2
2
1
(15 ounce) can kidney beans
red bell pepper, chopped
cups chopped cabbage
green onions
cup crumbled feta cheese
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1
2
1
/3 cup chopped fresh parsley
clove garlic, minced
tablespoons lemon juice
tablespoon olive oil
Rinse kidney beans under cold water. Drain well.
In a large salad bowl, combine beans, red pepper,
cabbage, onions, feta, parsley, garlic, lemon juice, and
olive oil. Cover and refrigerate for up to 3 days.
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Red Bean Salad with Feta and Peppers
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