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    2.5 pt. Red Bean Salad w/ Feta & Peppers


    Source of Recipe


    nne Lindsay "Lighthearted Everyday Cooking" 1991

    List of Ingredients




    1 can (19oz.) kidney beans
    1 sweet red pepper, chopped
    2 cups finely chopped cabbage (I use red)
    2 green onions, chopped
    4 oz feta cheese, cubed (1 cup)
    1/4 chopped fresh parsley
    1 clove garlic, minced
    2 tbsp lemon juice
    1 tbsp vegetable oil (I use olive oil)
    �

    Recipe



    Drain kidney beans and rinse under cold water. In salad bowl, combine beans, red pepper, cabbage, onions, cheese, parsley, garlic, lemon juice and oil: toss to mix. Cover and refrigerate for up to three days.

    Makes 6 servings, 1 cup each, 2.5 points each.

    Calories, 165: total fat 7 grams: saturated fat 3 grams: fibre 7 grams.
    Shared by: Darlene H.

 

 

 

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