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 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

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Becky Luigart-Stayner

Yield

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

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

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

How to Make It

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.

Roast Lamb and White Bean Salad

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