Red Bean Salad With Feta And Peppers Recipes

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EASY RED BELL PEPPER AND FETA SALAD



Easy Red Bell Pepper and Feta Salad image

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Provided by Christine

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Steps:

  • Combine bell peppers, feta cheese, and onion in a large bowl.
  • Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g

FETA GARBANZO BEAN SALAD



Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

RED BEAN SALAD WITH FETA AND PEPPERS



Red Bean Salad with Feta and Peppers image

Easy, delicious and healthy Red Bean Salad with Feta and Peppers recipe from SparkRecipes. See our top-rated recipes for Red Bean Salad with Feta and Peppers.

Categories     Appetizers / Soups / Salads

Yield 8

Number Of Ingredients 9

1 can (19oz/540ml) red kidney beans
1 sweet red pepper, chopped
2 cups finely chopped cabbage
2 green onions, chopped
4 oz feta cheese, crumbled
1/4 cup chopped fresh parsley
1 clove garlic
2 tbsp lemon juice
1 tbsp vegetable oil

Steps:

  • Drain keiney beans and rinse under cold water.
  • Combine beans, red pepper, cabbage, green onions, feta cheese, and parsley.
  • Whisk together garlic, lemon juice, and oil.
  • Pour over salad and toss to mix.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

RED BEAN SALAD WITH FETA AND PEPPERS RECIPE



Red Bean Salad with Feta and Peppers Recipe image

Red beans are known for their sweet flavor and texture that is smooth to the palate. In this red bean salad recipe, the flavors are balanced by cheese.

Provided by Roberto Bailey

Categories     Beans

Time P3DT25m

Yield 4

Number Of Ingredients 9

15 oz kidney beans
1 chopped red bell pepper
2 cups chopped cabbage
2 Green Onions
1 cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 clove minced garlic
2 tbsp lemon juice
1 tbsp olive oil

Steps:

  • 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.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

BLACK BEAN AND RED PEPPER SALAD



Black Bean and Red Pepper Salad image

Categories     Salad     Bean     Herb     Vegetable     Low Fat     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 large red bell peppers, chopped
1 15- to 16-ounce can black beans, rinsed, well drained
1/2 cup chopped yellow bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon grated orange peel

Steps:

  • Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.

RED BEAN SALAD WITH FETA AND PEPPERS



Red Bean Salad with Feta and Peppers image

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 prefer.

Provided by Daylene

Categories     Bean Salads

Time 20m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can kidney beans
1 red bell pepper, chopped
2 cups chopped cabbage
2 green onions
1 cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

  • 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.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 23.8 g, Cholesterol 33.4 mg, Fat 12 g, Fiber 8.6 g, Protein 12.2 g, SaturatedFat 6.1 g, Sodium 658.1 mg, Sugar 4.6 g

FETA, AVOCADO & RED PEPPER SALAD WITH HONEY-LIME DRESSING



Feta, avocado & red pepper salad with honey-lime dressing image

Light and filling, packed full of healthy summer flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

200g feta cheese
2 ripe avocados
2 red peppers , preferably Romano
400g can cannellini beans
half an iceberg lettuce
2 limes
1 tsp clear honey
1 tsp Dijon mustard
4 tbsp light olive oil

Steps:

  • Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
  • Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
  • Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.

Nutrition Facts : Calories 463 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 2.84 milligram of sodium

RED BEAN SALAD WITH FETA AND PEPPERS



Red Bean Salad with Feta and Peppers image

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 prefer.

Provided by Daylene

Categories     Bean Salads

Time 20m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can kidney beans
1 red bell pepper, chopped
2 cups chopped cabbage
2 green onions
1 cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

  • 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.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 23.8 g, Cholesterol 33.4 mg, Fat 12 g, Fiber 8.6 g, Protein 12.2 g, SaturatedFat 6.1 g, Sodium 658.1 mg, Sugar 4.6 g

RED PEPPER AND FETA SALAD



Red Pepper and Feta Salad image

This is my adaptation of a recipe from the "Chopstix" cookbook. It's simple, elegant, and delicious! They can also be made in advance, which is terrific when you have company over. Time is an estimate and includes sitting time for peppers.

Provided by Halcyon Eve

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves, minced
1 tablespoon grated gingerroot
1/4 cup olive oil
1 teaspoon sesame oil
1 large red bell pepper, quartered and seeded
16 large basil leaves
2 ounces light feta (not crumbled)
1 lime, quartered
fresh ground black pepper
basil leaves (to garnish, I like to use the little sprigs at the top of the plant)

Steps:

  • To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance.
  • Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes.
  • Peel, trim, and cut each quarter into halves.
  • Slice the feta into 8 slices.
  • On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible.
  • Cover loosely with damp paper towels and refrigerate until ready to serve.
  • To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.

Nutrition Facts : Calories 190.8, Fat 18.1, SaturatedFat 4.3, Cholesterol 13.4, Sodium 170, Carbohydrate 6, Fiber 1.7, Sugar 2.7, Protein 3

BLACK BEAN SALAD WITH FETA AND RED PEPPERS



Black Bean Salad with Feta and Red Peppers image

Quick salad that I often used as a meal when I was a vegetarian. Quick, cold, one-meal dishes are great for the summer because they can be put together whenever you have time, and then even served at room temperature

Provided by TishT

Categories     One Dish Meal

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

2 (16 ounce) cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup low-fat vinaigrette
1/2 cup fresh parsley
1/2-2/3 cup crumbled feta or 1/2-2/3 cup goat cheese

Steps:

  • Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well.
  • Divide the salad among individual plates or shallow bowls.
  • Top each serving with some of the feta cheese.

GREEN BEAN AND RED PEPPER SALAD



Green Bean and Red Pepper Salad image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound green beans
1 medium-size sweet red bell pepper
1/2 cup finely chopped red onion
2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/3 cup olive or vegetable oil

Steps:

  • Trim the ends off the beans. Remove the strings if any.
  • Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
  • Preheat broiler.
  • Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
  • Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
  • Add the dressing to the bean mixture. Stir and blend well.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams

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