About this recipe: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.
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
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Method Prep:20min › Ready in:20min
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.