Roast Lamb and White Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.3g
  • Carbohydrate: 35.3g
  • Fiber: 11.3g
  • Cholesterol: 50mg
  • Iron: 4.7mg
  • Sodium: 515mg
  • Calcium: 186mg

Ingredients

  • 2 cups trimmed arugula
  • 1 1/2 cups cubed Simple Roasted Leg of Lamb (about 6 ounces)
  • 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

  1. 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.
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