RCI-VG.004.1426.001
THREE BEAN VINAIGRETTE
Makes 6 servings.
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyintermediate
Ingredients
- -ounce cans three bean salad2 15 unit
- 3 cups
- -ounce can kidney beans1 15 unitdrained and rinsed
- -ounce can marinated artichoke hearts1 6 unitdrained
- 1 teaspoon
- 1/2 teaspoon
- 1 unit
Method
1
Drain and rinse the two 15-ounce cans of three bean salad, discarding excess liquid and vinegar.
2
Drain and rinse the 15-ounce can of kidney beans under cold running water, then set aside.
3
Drain the 6-ounce can of marinated artichoke hearts, reserving 2 tablespoons of the marinade for the vinaigrette.
4
Combine the drained three bean salad, kidney beans, and artichoke hearts in a large mixing bowl.
5
Add the cooked rice to the bean mixture and toss gently to combine all ingredients.
6
Drizzle the reserved artichoke marinade over the salad and toss to coat evenly.
7
Season the salad with salt and cracked black pepper, then toss again to distribute seasonings throughout.
8
Taste and adjust seasonings as needed, adding more salt or pepper if desired.
9
Arrange lettuce leaves on a serving platter or individual plates, then top with the three bean vinaigrette salad and serve chilled or at room temperature.