Best Mediterranean Lamb And Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
Add the vinaigrette to the salad bowl. Toss to coat.
For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD

Grilled Lamb Skewers with White-Bean Salad image

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint
6 to 8 metal skewers

Steps:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
Divide lamb among skewers, leaving a little space between pieces (for even cooking).
Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.