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Chopped salad with kidney beans and cabbage

Chopped Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 cups 1x
  • Category: salad, meal prep, vegetarian
  • Method: Chopped
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chopped Salad with cabbage, bell pepper, snap peas and kidney beans is crunchy, colorful and nutritious! Tossed with a lemony herbed Greek yogurt dressing, it is easy to make and easy to adapt. Perfect for meal prep, this salad keeps for 4 days in the fridge.


Ingredients

Units Scale

Chopped Salad 

  • 2 cups red cabbage, chopped
  • 2 cups green cabbage, chopped
  • 1 cup mixed yellow & red bell pepper, diced
  • 1 cup celery, chopped
  • 1 cup snap peas, sliced
  • 1/4 cup red onion, finely diced
  • 15ounce canned kidney beans, rinsed and drained
  • 1 cup sharp cheddar cheese, diced into 1/3 -inch cubes – optional but tasty.
  • a couple of shakes of salt

Yogurt Dressing

  • 1 cup Greek yogurt or use vegan yogurt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 clove garlic, pressed or minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon soy sauce (optional but I like the depth it gives)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh mixed herbs chives, dill, basil, mint, chopped

Topping


Instructions

Make the salad

  1. Chop cabbage, bell peppers, celery, and snap peas in small similar-sized pieces, approximately 1/2 inch.  Mince the red onions.  
  2. Dice the cheddar cheese into small ⅓-inch cubes.
  3. Mix all salad ingredients together in a bowl with a couple of shakes or grinds of sea salt.

Greek Yogurt Dressing 

  1. Whisk together greek yogurt, olive oil, lemon juice, garlic, dijon, soy sauce, black pepper, salt, chopped parsley and mixed herbs until fully combined.
  2. If serving immediately, toss the salad with the dressing. Adjust salt to taste. If making ahead, or for meal prep, store the salad and dressing separately in the fridge, combining as needed.
  3. Top with microgreens and toasted sunflower seeds.

Notes

Chopped Salad will keep up to 4 days in the fridge, storing the dressing separately.

Nutrition

  • Serving Size: 2 cups
  • Calories: 239
  • Sugar: 5.3 g
  • Sodium: 348.7 mg
  • Fat: 14 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 18.5 g
  • Fiber: 5.4 g
  • Protein: 11.2 g
  • Cholesterol: 16.8 mg