Three Bean Vinaigrette Recipe

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Three Bean Vinaigrette Ingredients

30 oz three bean salad, canned
3 cup cooked rice
15 oz kidney beans, canned - drained and, rinsed
6 oz marinated artichokes - (canned), dr, ained
1 tsp cracked black pepper
1/2 tsp salt
1 lettuce leaves

A Recipe for
Three Bean Vinaigrette

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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The bagel, an unsweetened doughnut with rigor mortis.
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Three Bean Vinaigrette

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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Three Bean Vinaigrette 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.

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

Serves: 6

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Three Bean Vinaigrette Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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