| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Legumes, Salads, Vegan, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | cn | Whole soybeans (15 ounces) – drained and rinsed; available in natural food stores |
| 1 | c | Cooked brown rice |
| 1 | c | Canned kidney beans; drained and rinsed |
| 1/2 | c | Canned lentils; drained and rinsed |
| 1/4 | c | Nonfat honey mustard salad dressing |
| 1/8 | c | Red onion; chopped |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 4 | c | Red leaf lettuce; torn |
INSTRUCTIONS
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; 1/2 Vegetable; 1/2 Fat Recipe by: Soy Connection (Soyfoods USA vol 3, no 6) Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 17, 1998, converted by MM_Buster v2.0l.
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