Mediterranean Lamb And Bean Salad Recipes
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
MEDITERRANEAN LAMB & BUTTER BEAN SALAD
Time 20m
Yield 4
Number Of Ingredients 1
Steps:
- 1. Stir together the olive oil, garlic and oregano and brush over the lamb. Cook in a griddle or frying pan for 3-4 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warm plate and leave to rest for 3-4 minutes. 2. Meanwhile, lightly toss together the tomatoes, butter beans, watercress, dressing and mint. 3. Slice the lamb and add to the salad, giving it a quick toss. Divide between 4 plates and serve with crusty bread, and extra dressing on the side.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1,997kJ 476kcals Fat 20.9g Saturated Fat 8g Carbohydrate 39.6g Sugars 3.5g Protein 32.4g Salt 0.8g Fibre 5.6g including 50g crustry bread Click here for more information about health and nutrition
MEDITERRANEAN BEAN SALAD
I was on Ediets a few years ago and this was the first recipe that I tried. It is delicious and healthy. When my husband and I sat down to our first Ediet meal,we did not know what to expect. What a great surprise and certainly made the diet easy to follow! It has great presentation and does not look nor taste like diet food. Great for vegetarians! Hope you enjoy!
Provided by Bobtail
Categories Beans
Time 10m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Microwave frozen corn for 2-3 minutes on high, covered.
- Stir and let sit for one minute, then drain.
- Combine all salad ingredients in a bowl.
- Whisk olive oil, vinegar and pepper in a small bowl.
- Pour dressing over salad ingredient and toss well.
- Garnish with cheese before serving.
Nutrition Facts : Calories 479.4, Fat 12.3, SaturatedFat 3.2, Cholesterol 8.9, Sodium 528.2, Carbohydrate 70.4, Fiber 16.8, Sugar 9.1, Protein 28.6
WARM MEDITERRANEAN BEAN SALAD
This is a sort of a copycat recipe from Villa Vesset restaurant in Pärnu, Estonia, EU. It was served there as an appetizer/salad but I regularily make it as a main dish.
Provided by popkutt
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam the beans.
- Heat the butter on medium heat and saute the beans for 5 minutes until slightly browned.
- Turn off the heat, add the pesto and saute for 1 more minute.
- Divide between plates and garnish with the rest of the ingredients, sprinkle with black pepper.
Nutrition Facts : Calories 185.8, Fat 8.8, SaturatedFat 5.1, Cholesterol 21.9, Sodium 180.6, Carbohydrate 22.9, Fiber 9.1, Sugar 6.5, Protein 8.6
MEDITERRANEAN-INSPIRED 5-BEAN SALAD
Steps:
- Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
- Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
- Cover and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 22 g, Fat 6.3 g, Fiber 7 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 635 mg, Sugar 3.2 g
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