Red bean salad with feta and peppers

Ingredients:

1 (15 ounce) can kidney beans
1 red bell pepper, chopped
2 cups chopped cabbage
2 green onions
1 cup crumbled feta cheese
1/3 cup chopped fresh parsley
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil

Preparation:

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.