Red Bean Salad with Feta and Peppers

Ingredients

• 2 cups cabbage chopped
• 15 ounce kidney beans canned
• 1 cup feta cheese crumbled
• 0.3 cup parsley fresh chopped
• 1 clove garlic minced
• 2  green onions 
• 2 tablespoons juice of lemon 
• 1 tablespoon olive oil 
• 1  bell pepper red chopped

Equipment

• bowl

Directions

1. Rinse kidney beans under cold water.
2. Drain well.
3. 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.