Three-bean vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Three bean salad, canned |
| 3 | cups | Cooked rice |
| 15 | ounces | Kidney beans, canned drained and rinsed |
| 6 | ounces | Marinated artichokes (canned), drained |
| 1 | teaspoon | Cracked black pepper |
| ½ | teaspoon | Salt |
| Lettuce leaves | ||
Directions
Drain cans of three bean salad, reserving liquid from 1 can; discard remainder. Combine beans, reserved liquid, rice, kidney beans, artichoke hearts, pepper and salt in large bowl. Toss and chill. Serve over lettuce leaves.
Each serving provides: * 322 calories * 11⅕ g. protein * 8.9 g. fat * 51⅗ g. carbohydrate * 6⅘ g. dietary fiber * 0 mg. cholesterol * 640 mg.
sodium.
Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- 3 beans salad
- 3-bean salad
- Beans with vinaigrette
- Black bean vinaigrette
- Black bean with peppers & cumin vinaigrette
- Black bean with peppers and cumin vinaigrette
- Chinese black bean vinaigrette
- Four-bean salad
- Green beans vinaigrette
- Hot green beans vinaigrette
- Marinated three-bean salad
- Three bean rice salad
- Three bean salad
- Three bean vinaigrette
- Three-bean and tuna salad
- Three-bean salad
- Three-bean salad with bacon dressing
- Two bean salad with balsamic vinaigrette
- Two-bean salad
- White beans vinaigrette