| 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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