Roast Lamb and White Bean Salad

Roast Lamb and White Bean Salad
Photo by Becky Luigart-Stayner


  • 1 cup chopped yellow bell pepper
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 3 tablespoons white wine vinegar
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • ½ cup (2 ounces) cubed fresh mozzarella cheese
  • 1/8 teaspoon salt
  • 2 cups trimmed arugula
  • + 5 more ingredients
    • ¼ cup thinly sliced shallots
    • 1 ½ cups cubed Simple Roasted Leg of Lamb (about 6 ounces)
    • ¼ teaspoon freshly ground black pepper
    • ½ cup chopped fresh flat-leaf parsley
    • 2 teaspoons extravirgin olive oil

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.

View full recipe at My Recipes


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