Mediterranean Lamb and Bean Salad Recipe
Mediterranean Lamb and Bean Salad Recipe photo by Taste of Home
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Mediterranean Lamb and Bean Salad Recipe

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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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 289 calories, 14g fat (4g saturated fat), 43mg cholesterol, 700mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.


  1. 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.
Originally published as Mediterranean Lamb and Bean Salad in Taste of Home April/May 2007, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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