Three-bean Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Salads, Vegetarian | 6 | Servings |
INGREDIENTS
| 30 | oz | Three bean salad, canned |
| 3 | c | Cooked rice |
| 15 | oz | Kidney beans, canned |
| drained and rinsed | ||
| 6 | oz | Marinated artichokes |
| canned drained | ||
| 1 | t | Cracked black pepper |
| 1/2 | t | Salt |
| Lettuce leaves |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 769.5mg
Potassium: 839mg
Carbohydrates: 63.1g
Fiber: 16.6g
Sugar: 5.9g
Protein: 16g