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.

This sounds like my kind of salad!
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!

I am on board to make it this week too!!! Sounds yummy!

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.