Three Bean Vinaigrette
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
three bean salad, canned
|
* |
| 3 | cups |
rice
cooked |
|
| 15 | ounces |
kidney beans, canned
drained and rinsed |
|
| 6 | ounces |
artichokes
marinated, canned, drained |
|
| 1 | teaspoon |
black pepper
cracked |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
three bean salad, canned
|
* |
| 7.1E+2 | ml |
rice
cooked |
|
| 433.5 | ml/g |
kidney beans, canned
drained and rinsed |
|
| 173.4 | ml/g |
artichokes
marinated, canned, drained |
|
| 5 | ml |
black pepper
cracked |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
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.
