red bean salad with feta and peppers

So, Dianne and I were out running about a month ago (she’s the one who lit the running fire under my butt) and we were talking about food (yes, while running) and she mentioned how fun it might be to get a little salad group going at work. Get five of us and we would each have one day a week when we would be responsible for feeding the group. Well, she was off at the time (oh, to be on a ten month contract), so we didn’t get it started until this week.

Dianne started it off with a bang. She made this amazing Black Bean and Corn Salad. She even calculated the points out (a few of us at work, including Dianne, are on or have been on Weight Watcher’s) so that we wouldn’t have to do any math. I only wish that I had my camera with me on Monday because it was as pretty as it was delicious. Seriously!

Well, Wednesday is my day, so on Monday I got online to find some recipes (I love the internet) and found a couple of great websites with Weight Watcher’s recipes. But one particular recipe stood out to me…and I now know that it is delicious!

Red Bean Salad with Feta and Peppers

  • 1 can (19 oz) kidney beans
  • 1 sweet red pepper, chopped
  • 2 c. cabbage, finely chopped (red or green…but I like the color with the green)
  • 2 green onions, chopped (I used the entire onion…white to green)
  • 4 oz feta cheese, cubed (roughly 1 cup)
  • 1/4 c. fresh parsley, chopped (I cut this in half and I used flat leaf or Italian parsley)
  • 1 clove garlic, minced
  • 2 Tbsp lemon juice
  • 1 Tbsp oil (I used extra virgin olive oil)

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 up to three days.

Yield: 6 servings (about 1 cup each). 3 points per serving.

Calories: 165
Fat: 7 grams
Fiber: 7 grams

11 thoughts on “red bean salad with feta and peppers

  1. That Red Bean Salad w/ Feta and Peppers looks sooooo good. And only 3 pts! I’ve copied that one and plan on making it for the weekend :o)

  2. That red bean salad looks delicious. Im going to have to stop at the store on the way home from work. Feta is good, not as yummy as the ol’ camembert or gruyere, but it is perfect in salads.

  3. Such fun comments! Feta really is fantastic (and k, I used low fat). The salad thing is turning out to be really fun. I mean, it’s only been three days, but still. It’s nice to not only be cooking (well, chopping really) for me.I will try and post the recipes regularly. I might need a second blog with all of the recipes I’m collecting. We shall see.

  4. i have feta that i was just thinking i had to do something with. this is perfect! did you use fat free feta or regular??

  5. Looks dee-lish! Salads and summer go hand in hand. I’ve been taking the lazier approach by getting the market chopped salad at Boston Market.

  6. That is the best idea I have heard in a long time. I doubt the skinny guys at my job would be interested, darn men and their metabolism. I was just thinking about finding nice lunch recipes. In fact, I think I’m joining Weight Watchers next week. Do you mind me asking how much you pay? Also, let me know if I should mention you when I sign up if you’ll get some kind of referral bonus.

  7. Mmmmm. Feta is like a culinary magic wand. I love it sooo much. Great idea on the salad club.I totally have thought about the part-time Williams Sonoma thing. The discount would be sweet.

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