Three Bean Vinaigrette Recipe
Servings: 6
Ingredients
- 30 ounce Three bean salad, canned
- 3 c. Cooked rice
- 15 ounce Kidney beans, canned liquid removed and rinsed
- 6 ounce Marinated artichokes (canned), liquid removed
- 1 tsp Cracked black pepper
- 1/2 tsp Salt
- Â Â Lettuce leaves
Directions
- Drain cans of three bean salad, reserving liquid from 1 can; throw away remainder. Combine beans, reserved liquid, rice, kidney beans, artichoke hearts, pepper and salt in large bowl. Toss and chill. Serve over lettuce leaves.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 414mg | 17% |
| Potassium 254mg | 7% |
| Total Carbs 34.37g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.52g | 1% |
| Protein 6.34g | 10% |
 (800x578)_small.jpg "Aromatic three bean salad"){kind=small}
