Red Bean Cabbage Salad With Feta And Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Had this at a friend's years ago when she invited me over for lunch. She added leftover cold chicken, cubed, and stuffed it in a pita. A wholesome, filling lunch. This is the original recipe, but of course, I never stick to the original! Read more ! Ingredients:
1 19oz can red kidney beans |
1 sweet red pepper, chopped ( you can also use combination of red,yellow, and orange for a very colorful salad) |
2 cups chopped cabbage ( i use more like 6 cups) |
2-3 green onions ( the 'mericans call 'em scallions) |
4 oz feta cheese, crumbled |
1/4 cup or generous handful, chopped parsley |
1 clove garlic ( for me that's a waste of time...at least 3) |
2 tbsp lemon juice ( fresh is better, but failing that, reallemon works) |
1 tbsp oil (i use olive) |
Directions:
1. Drain beans and rinse with cold water.
2. Combine all remaining ingredients, mix, cover and chill. Use more lemon and oil if needed.
3. Keeps up to 3 days in fridge.
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