Red Bean Salad with Feta and Peppers

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

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.