Three Bean Vinaigrette - cooking recipe

Ingredients

2 (15 oz.) cans three bean salad
3 c. cooked rice
1 (15 oz.) can kidney beans, drained and rinsed
1 (6 oz.) can marinated artichoke hearts, drained
1 tsp. cracked black pepper
1/2 tsp. salt
lettuce leaves

Preparation

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.
Makes 6 servings.