Kidney bean salad with feta and peppers

    20 min

    A tasty, nutrient-packed salad that can be eaten by itself or as a side. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use chickpeas in place of kidney beans if you prefer.

    181 people made this

    Serves: 4 

    • 1 (400g) tin kidney beans
    • 1 red pepper, chopped
    • 150g chopped cabbage
    • 2 spring onions
    • 150g crumbled feta cheese
    • 5 tablespoons chopped fresh parsley
    • 1 clove garlic, minced
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil

    Prep:20min  ›  Ready in:20min 

    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.

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    Reviews in English (162)


    WOW! This salad is FANTASTIC! I don't normally get so excited about a salad, but this was just amazing! I did add 2t minced garlic and made this salad a little more on the "wet" side by using 3T of both lemon juice and olive oil. I also used garlic-and-herb feta. What an amazing combination of flavors! What a nice twist to the everyday typical salads we're all used to. This is my NEW favorite salad! This is a flavor sensation! Thank you, thank you, thank you!  -  27 May 2004  (Review from Allrecipes US | Canada)


    Who said healthy had to be boring!? I didn't change a thing - this is food at its best.  -  11 Jul 2003  (Review from Allrecipes US | Canada)


    This recipe took a little longer than the 20 minutes stated. It took me 40 minutes to make. I love the mix of fresh ingredients together and that is is a very healthy and easy side dish. I doubled this recipe to take to a party and made 4 times the amount of lemon juice and olive oil dressing. Very delicious! This is going to be my new summer picnic recipe when I am asked to bring a side dish.  -  29 Mar 2002  (Review from Allrecipes US | Canada)