Recipe - Three-Bean Vinaigrette

30 ounce Three bean salad, canned
3 cup Cooked rice
15 ounce Kidney beans, canned
drained and rinsed
6 ounce Marinated artichokes
(canned), drained
1 teaspoon Cracked black pepper
One half teaspoon Salt
Lettuce leaves

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: "Vegable 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