Roast Lamb and White Bean Salad

Name: Roast Lamb and White Bean Salad
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 2 cups trimmed arugula; 1 ½ cups cubed Simple Roasted Leg of Lamb (about 6 ounces); 1 cup chopped yellow bell pepper; ½ cup chopped fresh flat-leaf parsley; ½ cup (2 ounces) cubed fresh mozzarella cheese; ¼ 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; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon salt

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Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

By Judy Lockhart

Recipe by Cooking Light May 2005

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Roast Lamb and White Bean Salad

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Roast Lamb and White Bean Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roast Lamb and White Bean Salad