Black Bean Salad with Feta and Red Peppers

Total Time
10mins
Prep 10 mins
Cook 0 mins

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

Ingredients Nutrition

  • 2 (16 ounce) cans black beans, drained and rinsed
  • 2 medium red bell peppers, cut into short thin strips
  • 12 cup low-fat vinaigrette
  • 12 cup fresh parsley
  • 12-23 cup crumbled feta or 12-23 cup goat cheese

Directions

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

Reviews

(2)
Most Helpful

Amazingly good for a recipe with so few ingredients. Try it, this is terrific.

sugarpea November 15, 2005

I needed a quick salad, using stuff I had on hand, to go with our burgers tonight and this was perfect. I halved the recipe and used a 1/2 red pepper I had in the fridge and cilantro instead of parsley. For the vinaigrette, I used Bev's Parmesan Balsamic Vinaigrette #54716, along with a dash of Tabasco. The feta that I had on hand had basil and tomato in it, which added another tasty twist to this. This is a very satisfying, quick and easy to make, black bean salad and we enjoyed it very much. Thanks for the recipe Tish!

Hey Jude February 05, 2005

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