A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. 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 garbanzo beans in place of kidney beans if you pre
INGREDIENTS (for 4 servings):
- 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
PREPARATION:
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.