Mediterranean Lamb And Bean Salad Food

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

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

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

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

MEDITERRANEAN SPINACH & BEANS

Mediterranean Spinach & Beans image

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. -Becky Cuba, Spotsylvania, Virginia

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
6 ounces fresh baby spinach (about 8 cups)
Additional olive oil, optional

Steps:

In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

MEDITERRANEAN-STYLE BEAN SALAD

Mediterranean-style bean salad image

Mediterranean-style bean salad, a quick no-cook supper

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 10m

Number Of Ingredients 8

Ingredients

290g jar artichoke heart in oil
1 tbsp sundried tomato paste
1 tsp white wine vinegar
410g can cannellini beans , drained and rinsed
300g pack small vine tomato , quartered (about 12 in total)
handful Kalamata black olives
2 spring onions , thinly sliced on the diagonal
200g log soft goat's cheese , crumbled

Steps:

Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 3 milligram of sodium

MEDITERRANEAN THREE-BEAN SALAD

Mediterranean Three-Bean Salad image

Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
1 can (15.5 ounces) pink beans, drained and rinsed
10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
3/4 cup chopped curly-leaf parsley

Steps:

Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

MEDITERRANEAN ROAST LAMB

Mediterranean Roast Lamb image

Make and share this Mediterranean Roast Lamb recipe from Food.com.

Provided by Bergy

Categories Lamb/Sheep

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup canned black olives, chopped
4 cloves garlic
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons lite olive oil (or virgin)
3 1/2 lbs leg of lamb, bone in

Steps:

Preheat the oven to 350F, lightly oil a shallow roasting pan.
In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
Blend until almost pureed.
Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
Let it rest for 10 minutes before carving.

More about "mediterranean lamb and bean salad food"

MEDITERRANEAN GRILLED LAMB LEG WITH MINT …

Web Jun 5, 2017 Heat an outdoor gas grill on high on all burners (this is just for the start). Place lamb, fat-side down, on the hot grill. Sear 2 …
From themediterraneandish.com
4.9/5 (14)
Total Time 40 mins
Category Entree
Calories 815 per serving

Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap. Using the smooth side of a meat tenderizer or mallet like this one, pound lamb and make sure to even out any pieces that are too thick. But remember, the goal is NOT to achieve paper-thin lamb.
Pat the lamb leg dry and sprinkle generously with salt on both sides. Place lamb in a large freezer bag and spread the marinade all over it. Zip the bag closed and work the marinade into the lamb to make sure every part of the lamb is well coated. Refrigerate for 2 hours or overnight.
Remove lamb from fridge and let sit in room temperature for 20 minutes. (To make the lamb easier to turn on the grill you can insert a couple of metal skewers through the lamb, crosswise)

Mediterranean Lamb And Bean Salad Food

EASY MEDITERRANEAN BEAN SALAD

MEDITERRANEAN SPINACH & BEANS

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. -Becky Cuba, Spotsylvania, Virginia

MEDITERRANEAN-STYLE BEAN SALAD

Mediterranean-style bean salad, a quick no-cook supper

MEDITERRANEAN THREE-BEAN SALAD

Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

MEDITERRANEAN ROAST LAMB

Make and share this Mediterranean Roast Lamb recipe from Food.com.

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