Roast Lamb and White Bean Salad

Roast Lamb and White Bean Salad Recipe
Becky Luigart-Stayner
Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 4.4 g
Monofat 3.8 g
Polyfat 1.1 g
Protein 25.3 g
Carbohydrate 35.3 g
Fiber 11.3 g
Cholesterol 50 mg
Iron 4.7 mg
Sodium 515 mg
Calcium 186 mg

Ingredients

2 cups trimmed arugula
1 cup chopped yellow bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup (2 ounces) cubed fresh mozzarella cheese
1/4 cup thinly sliced shallots
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
3 tablespoons white wine vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Preparation

Combine first 8 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients; drizzle over salad. Toss gently to coat. Cover and chill.

Judy Lockhart,

Cooking Light

May 2005
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