Makes 6 servings.
- 2 15-ounce cans three bean salad
- 3 cups cooked rice
- 1 15-ounce can kidney beans, drained and rinsed
- 1 6-ounce can marinated artichoke hearts, drained
- 1 teaspoon cracked black pepper
- 1/2 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.
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