MEDITERRANEAN LAMB AND BEAN SALAD

Mediterranean Lamb and Bean Salad image

This savory salad combines lamb, artichokes, beans and feta cheese with a tangy dressing. "It's also good with chicken or beef in place of the lamb," notes Lora Winckler of Sunnyside, Washington.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Previous Next

Ingredients

1 pound boneless leg of lamb
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups frozen cut green beans, thawed
1/2 cup julienned sweet red pepper
1/4 cup chopped red onion
1/2 cup fat-free Italian salad dressing
1/4 cup red wine vinegar
1/4 teaspoon pepper
Crumbled reduced-fat feta cheese, optional

Steps:

Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut into cubes., 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.

Nutrition Facts : Calories 289 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 700mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges