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Mediterranean Lamb and Bean Salad

 Mediterranean Lamb and Bean Salad
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.
6 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
  • 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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Mediterranean Lamb and Bean Salad (continued)

Nutritional Facts: 1 cup (calculated without feta cheese) equals 289 calories, 14 g fat (4 g saturated fat), 43 mg cholesterol, 700 mg sodium, 22 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.