This is a print preview of "Three Bean Vinaigrette" recipe.

Three Bean Vinaigrette Recipe
by Global Cookbook

Three Bean Vinaigrette
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  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
  •     Lettuce leaves

Directions

  1. 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.