Kidney bean salad with feta and peppers

    Kidney bean salad with feta and peppers


    179 people made this

    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.

    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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