This southwestern lamb and bean salad is a delicious change of pace from similar salads that use beef and chicken.

Mesa Lamb and Bean Salad

1 cup canned kidney beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
2 cups cooked lamb, diced
1 1/2 red bell pepper, seeded and diced
1 red chili pepper, chopped
1 cucumber, peeled, seeded and diced
6 radishes, sliced
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
2 mangos, chopped
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons chopped fresh basil
2 tablespoons lime juice
1 tablespoon vegetable oil
1 teaspoon grated lime peel

1. Salad: In a large bowl, combine kidney beans, pinto beans, cooked, diced lamb, 1 diced red bell pepper, chopped red chili pepper, diced cucumber, sliced radishes, sliced green onions, cilantro, salt, and pepper; mix well.
2. Sauce: In a blender or food processor, combine chopped mangos, 1/2 chopped red bell pepper, orange juice, 1/4 cup lime juice, basil, 2 tablespoons lime juice, oil, and grated lime peel; process until smooth.
3. Pour over the lamb salad to serve.

Makes 4 servings.