Three Bean Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
30 ounce: Three bean salad, canned
3 cup: Cooked rice,
15 ounce: Kidney beans, canned, drained and rinsed
6 ounce: Marinated artichokes, (canned), drained
1 tsp: Cracked black pepper,
1/2 tsp: 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 * 11.2 g. protein * 8.9 g. fat
* 51.6 g. carbohydrate * 6.8 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
Source from luhu.jp
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 * 11.2 g. protein * 8.9 g. fat
* 51.6 g. carbohydrate * 6.8 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
Source from luhu.jp