Mediterranean Lamb And Bean Salad

• 1 pound boneless leg of lamb
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 cups frozen cut green beans, thawed
• 1/2 cup julienned sweet red pepper
• 1/4 cup chopped red onion
• 1/2 cup fat-free Italian salad dressing
• 1/4 cup red wine vinegar
• 1/4 teaspoon pepper
• Crumbled reduced-fat feta cheese, optional

1. Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Cut into cubes.
2. In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, whisk the salad dressing, vinegar and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired.

lamb, hearts, kidney beans, green beans, sweet red pepper, red onion, italian salad dressing, red wine vinegar, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/mediterranean-lamb-and-bean-salad/ (may not work)