Soybean, rice and lentil salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Whole soybeans (15 ounces) - drained and rinsed; available in natural food stores |
| 1 | cup | Cooked brown rice |
| 1 | cup | Canned kidney beans; drained and rinsed |
| ½ | cup | Canned lentils; drained and rinsed |
| ¼ | cup | Nonfat honey mustard salad dressing |
| ⅛ | cup | Red onion; chopped |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Salt |
| 4 | cups | Red leaf lettuce; torn |
Directions
1. Combine ingredients in a large bowl, except lettuce.
2. Let set at room temperature for 30 minutes. Serve over lettuce.
Serves 4. Serving size: 1 cup bean mixture and 1 cup lettuce.
Nutrition information per serving: 300 calories, 250 mg sodium, 9 g total fat, 1 g saturated fat, 39 g carbohydrates, 19 g protein, 0 mg cholesterol.
Per serving: 240 Calories; 5g Fat (17% calories from fat); 15g Protein; 36g Carbohydrate; 0mg Cholesterol; 442mg Sodium Food Exchanges: 2 Starch/Bread; 1 Lean Meat; ½ Vegetable; ½ Fat Recipe by: Soy Connection (Soyfoods USA vol 3, no 6) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 17, 1998, converted by MM_Buster v2.0l.
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