Ingredients Jump to Instructions ↓

  1. 1 pound boneless leg of lamb

  2. 2 jars (6-1/2 ounces each ) marinated artichoke hearts, drained

  3. 1 can (16 ounces) kidney beans, rinsed and drained

  4. 2 cups frozen cut green beans, thawed

  5. 1/2 cup julienned sweet red pepper

  6. 1/4 cup chopped red onion

  7. 1/2 cup fat-free Italian salad dressing

  8. 1/4 cup red wine vinegar

  9. 1/4 teaspoon pepper

  10. Crumbled reduced-fat feta cheese, optional

Instructions Jump to Ingredients ↑

  1. Mediterranean Lamb and Bean Salad Recipe photo by Taste of Home Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut into cubes.

  2. In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, whisk the salad dressing, vinegar and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired. Yield: 6 servings.


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