Red Bean Salad with Feta and Peppers
Wow, I stumbled on this recipe on allrecipes.com, it is DELISH!!
1 (15 ounce) can kidney beans 1 red bell pepper, chopped 2 cups chopped cabbage 2 green onions 1 cup crumbled feta cheese 1/3 cup chopped fresh parsley 1 clove garlic, minced 2 tablespoons lemon juice 1 tablespoon olive oil Directions 1. Rinse kidney beans under cold water. Drain well. 2. 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. My notes - Many recommended cilantro instead of parsley, which I I had on hand. But, it was so delish without it, I didn't add either! - they mentioned you can use chickpeas instead of red kidneys (or one of each). I was surprised at how much I liked the reds in there! - I just used full fat feta. This is only 245 calories per serving, and the flavor is amazing. - I used maybe 1/4 cup regular finely chopped onion. Here's the original: http://allrecipes.com/recipe/red-bea...rs/detail.aspx |
I love make ahead salads like this one. I'll make it after Church when I'm cooking stuff for tonight's dinner. I even have cilantro and parsley! Thanks for posting.
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This sounds like my kind of salad! :lol:
I'll hit the grocery store on my way home from church so that I can fix this tonight. Thanks! |
I'm making this as soon as I get groceries tomorrow. It sounds scrumptious!
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I am on board to make it this week too!!! Sounds yummy!
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I've made this twice now on my quest for spring main dish salads. I liked it even better the second time. I added a bit more garlic and lemon juice and a bit less feta. Also, I didn't include the parsley since I didn't have any but it would probably be a nice addition. I think the flavors are better after it sits a bit. Has a nice mix of textures.
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