3 Bean Salad

Caprese 3 Bean and Salami Salad


PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES

Courtesy of: The Reluctant Entertainer

INGREDIENTS

  • 5 cans (15 ounces each) READ 3 Bean Salad, 3 drained, 2 undrained

  • 1 pint grape tomatoes, halved

  • 1 pound small marinated mozzarella balls, drained

  • 3/4 cup (1 ounce) fresh basil, chopped

  • 8 ounces dried salami, sliced

  • Salt

  • Pepper

  • 2 (13 ounces each) whole wheat baguettes, sliced

DIRECTIONS

Makes 16 servings.

  1. In a large bowl, stir together the bean salad, tomatoes and cheese.

  2. Just before serving, add the basil and salami. Add salt and pepper, as desired. Stir to combine.

  3. Serve on a large platter surrounded by baguette slices.


NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe): 290 calories; 12g protein; 38g carbohydrate; 10g fat; 890mg sodium; 25mg cholesterol; 5g dietary fiber; 2.32mg iron; 0.14mg thiamin; 417.00IU vitamin A; 6.43mg vitamin C.


Mexican Avocado, Corn and Three Bean Salad


PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES

Courtesy of: Katie Workman

INGREDIENTS

Dressing

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon finely minced garlic

  • Freshly ground pepper to taste

Salad

  • 1 tablespoon olive oil

  • 1 Vidalia or other sweet onion, diced

  • 1 red bell pepper, finely diced

  • 2 cans (15 ounces each) READ Classic 3 Bean Salad, rinsed and drained

  • 1 avocado, diced

  • 1 cup cooked corn kernels (fresh, frozen or canned) see note

DIRECTIONS

Makes 10 servings.

  1. For dressing, in a large bowl, combine 2 tablespoons olive oil, lime juice, cilantro, garlic and pepper. Set aside.

  2. For salad, place one tablespoon olive oil in a medium skillet over medium high heat. When the oil is hot, add the onion, and cook about 5 minutes until it is tender and lightly browned. Add it to the bowl with the dressing.

  3. Add the bell pepper, drained 3 Bean Salad, avocado, and corn to the bowl, and gently toss to combine. Taste and add additional pepper if desired.


Note: Two ears should yield a generous cup of corn kernels. You can cook fresh corn a couple of ways: grill ears of shucked corn on a grill, over medium heat, turning the corn so that all sides become lightly brown, about 6 minutes total. Let cool and cut the kernels off. Or, steam the shucked ears for 5 minutes in a small amount of simmering water, then drain, cool, and slice the kernels from the cob. For frozen, follow package directions. For canned, drain and rinse. If you want to heat either frozen or canned kernels in a hot skillet for a few minutes to brown slightly that adds additional flavor and visual appeal.


NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe): 195 calories; 2g protein; 16g carbohydrate; 7g fat; 130mg sodium; 0mg cholesterol; 3g dietary fiber; 0.77mg iron; 0.04mg thiamin; 509.18IU vitamin A; 21.24mg vitamin C.

Mediterranean 3 Bean Quinoa Salad


PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES

Courtesy of: Dawn Nieves

INGREDIENTS

  • 2 cans (15 ounces each) READ 3 Bean Salad

  • 1 cup halved grape tomatoes

  • 1 cup crumbled feta cheese

  • 1 cup cooked quinoa

  • 1/2 cup chopped olives

  • 1/2 cup diced bell pepper, any color

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons balsamic vinegar

  • 1/4 cup chopped fresh cilantro or parsley

DIRECTIONS

Makes 8 servings.

  1. Drain bean salad; reserve 3 tablespoons liquid.

  2. In large bowl, combine bean salad, tomatoes, feta cheese, quinoa, olives and bell pepper.

  3. Add reserved bean liquid, lemon juice and balsamic vinegar. Stir gently to coat ingredients.

  4. Top with cilantro or parsley. Serve immediately.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 150 calories; 5g protein; 20g carbohydrate; 5g fat; 425mg sodium; 20mg cholesterol; 3g dietary fiber; 1.59mg iron; 0.07mg thaimin; 771.64IU vitamin A; 19.64mg vitamin C.

3 Bean and Steak Salad


PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

Courtesy of: Carolyn Mazzocco

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1 ribeye or top sirloin steak, about 8 ounces (see note)

  • 1/2 teaspoon vegetable oil

  • 1/4 teaspoon salt

  • 2 cups arugula

  • 1/2 cup chopped herbs (see note)

Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon plain fat-free yogurt

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon prepared horseradish

  • 1/8 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Makes 2 servings.

  1. Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.

  2. Heat cast iron skillet or other heavy skillet over medium-high heat.

  3. Meanwhile, lightly brush both sides of steak with oil. Sprinkle steak evenly with salt.

  4. Place steak in skillet. Cook 4 minutes on each side, or to desired doneness. Remove steak from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil. Slice steak.

  5. Meanwhile, add arugula and herbs to bowl with bean salad. Toss gently to combine.

  6. In small bowl, whisk together oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.

  7. Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.


Notes: If you’re short on time, use precooked steak strips from the refrigerated aisle in the supermarket in place of steak.

Use any favorite combination of herbs such as parsley and thyme, dill, basil, chives or tarragon.


NUTRITION INFORMATION

Nutrition information per serving (1/2 of recipe): 450 calories; 24g protein; 25g carbohydrate; 27g fat; 1340mg sodium; 70mg cholesterol; 4g dietary fiber; 4.92mg iron; 0.11mg thiamin; 1740.7IU vitamin A; 30.63mg vitamin C.

Colorful 3 Bean Cowboy Caviar


PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES

Courtesy of: Summer Shores

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad, rinsed and drained

  • 1 bell pepper (any color), diced

  • 2 Roma tomatoes, diced

  • 1 jalapeno pepper, diced, seeds removed

  • 1/4 cup diced red onion

  • 1/2 cup finely chopped cilantro

  • Pita chips, optional

  • Tortilla chips, optional

  • Flatbread, optional

Dressing:

  • 3 tablespoons prepared red wine vinaigrette

  • 1 tablespoon fresh lime juice

  • 1/2 teaspoon ground cumin

DIRECTIONS

Makes 6 servings.

  1. For caviar, in large bowl, combine bean salad, bell pepper, tomatoes, jalapeno pepper, onion and cilantro.

  2. For dressing, in small bowl whisk together vinaigrette, lime juice and cumin until well combined. Add dressing to bean salad mixture; toss to coat. Serve immediately or chilled as a salad, or as an appetizer with pita chips, tortilla chips, flatbread or other favorites.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 55 calories; 1g protein; 11g carbohydrate; less than 1g fat; 115mg sodium; less than 1mg cholesterol; 2g dietary fiber; 0.69mg iron; 0.03mg thiamin; 1055.71IU vitamin A; 34.89mg vitamin C.

3 Bean Pasta Salad with Tempeh


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

Courtesy of: Deanna Mollicone

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1-1/2 cups elbow macaroni, uncooked

  • 2 cups chopped English cucumber

  • 1 package (10.5 ounces) cherry tomatoes

  • 2 teaspoons extra virgin olive oil

  • 1 package (8 ounces) tempeh

  • 1 tablespoon low-sodium soy sauce or coconut aminos

  • 1 tablespoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • 1/2 cup crumbled feta cheese

  • 1 large avocado, diced

Dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons plus 2 teaspoons champagne vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon honey

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Makes 6 servings.

  1. Drain bean salad. Discard liquid.

  2. Cook macaroni according to package directions. Drain and place in large bowl.

  3. Add bean salad, cucumber and tomatoes to bowl with macaroni. Toss to combine.

  4. For dressing, in small bowl, combine 1/4 cup oil, the vinegar, mustard, lemon juice, honey, red pepper flakes, salt and pepper, stirring with a whisk until well combined. Pour vinaigrette onto salad, tossing to coat. Set aside.

  5. Heat large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Crumble tempeh into pan; cook 5 minutes or until tempeh is lightly toasted, stirring frequently.

  6. Meanwhile, in small bowl, combine soy sauce, syrup, smoked paprika and garlic powder, stirring with a whisk until well combined. Pour over tempeh, tossing to coat. Cook 3 minutes or until edges are crisp, stirring occasionally.

  7. Top salad with cheese, avocado and tempeh.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 405 calories; 14g protein; 41g carbohydrate; 22g fat; 475mg sodium; 10mg cholesterol; 6g dietary fiber; 2.87mg iron; 0.31mg thiamin; 640.29IU vitamin A; 13.05mg vitamin C.

Southwest 3 Bean & Chicken One Pan Dinner


PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

Courtesy of: Stacy Dempsey

INGREDIENTS

  • 2 tablespoons avocado oil, or other favorite oil

  • 1 medium sweet potato, diced

  • 1/4 cup chopped red onion

  • 1 red bell pepper, seeded and chopped

  • 1 cup frozen corn kernels

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1 packet (0.85 ounce) no sodium or reduced sodium taco/fajita seasoning

  • 12 ounces frozen precooked chicken strips, thawed

  • 1/4 cup shredded Mexican cheese blend

  • Thinly sliced green onions

DIRECTIONS

Makes 4 servings.

  1. Preheat broiler with oven rack 6 inches from heat.

  2. Heat large oven-safe skillet over medium-high heat. Add oil to skillet; swirl to coat.

  3. Add sweet potato. Cook 10 minutes, or until sweet potato is almost tender, stirring occasionally.

  4. Add onion, bell pepper and corn. Cook 5 to 7 minutes or until onion and bell pepper are tender.

  5. Stir in bean salad and taco seasoning packet. Cook 5 minutes, stirring occasionally to blend well.

  6. Nestle chicken strips into bean mixture. Sprinkle with cheese. Broil 2 to 3 minutes or until chicken is heated through and cheese is bubbly. Sprinkle with green onions, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 360 calories; 24g protein; 39g carbohydrate; 12g fat; 1290mg sodium; 80mg cholesterol; 5g dietary fiber; 2.75mg iron; 0.09mg thiamin; 6654.67IU vitamin A; 25.67mg vitamin C.

3 Bean Shakshuka


PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

Courtesy of: Jackie Gebel

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 small onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 2 large cloves garlic, miinced

  • 1 can (28 ounces) no-salt-added whole peeled tomatoes

  • 2 teaspoons smoked paprkia

  • 1 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 teaspoon dried oregano leaves

  • 1/8 teaspoon crushed red pepper flakes

  • 1 can (15 ounces) READ 3 Bean Salad

  • 6 large eggs

  • 4 ounces crumbled feta cheese

  • 3 tablespoons chopped parsley

  • Crusty bread or pita wedges

DIRECTIONS

Makes 6 servings.

  1. Heat oven to 375°F.

  2. Heat large oven-proof skillet over medium-low heat. Add olive oil; swirl to coat.

  3. Add onion and bell pepper. Cook 10 minutes or until vegetables are very tender, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes or until fragrant.

  4. Crush tomatoes by hand or using potato masher. Add to skillet. Stir in paprika, cumin, salt, ground pepper, oregano and crushed red pepper. Cook 1 minute, stirring frequently.

  5. Stir in bean salad with liquid. Bring to boil; reduce heat and simmer 5 minutes or until tomato mixture thickens, stirring occasionally.

  6. Create 6 small wells in tomato mixture. Gently crack 1 egg into each well. Place skillet in oven. Bake 7 to 10 minutes or until eggs are cooked as desired. Sprinkle with feta cheese and parsley. Serve with bread or pita wedges.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 260 calories; 12g protein; 22g carbohydrate; 14g fat; 620mg sodium; 200mg cholesterol; 5g dietary fiber; 2.31mg iron; 0.08mg thiamin; 1520.27IU vitamin A; 5305mg vitamin C.

3-Bean Omelet Sandwich


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

Courtesy of: Richard Chen

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 4 teaspoons canola oil, divided

  • 4 large eggs

  • 1 teaspoon freshly ground pepper, divided

  • 1/2 teaspoon salt, divided, optional

  • 2 cups baby kale

  • 3/4 cup ricotta cheese, divided

  • 8 thick slices multigrain bread

  • 1 avocado, sliced

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad. Discard liquid.

  2. Heat medium nonstick pan over medium heat. Add 1 teaspoon of the canola oil; swirl to coat.

  3. In small bowl, beat 1 egg. Add 1/4 of drained bean salad, 1/4 teaspoon pepper, and 1/8 teaspoon salt, if desired. Add egg mixture to pan; cook 1 minute, covered. Remove lid; cook additional 2 minutes or until egg is set. Remove omelet from pan; set aside. Repeat Step 2 for remaining 3 omelets. Keep warm.

  4. Add kale to pan; cook 3 minutes or until slightly wilted. Let kale cool slightly.

  5. Evenly spread 1-1/2 tablespoons ricotta cheese over one side of each bread slice. Top four slices with kale, omelet, and 3 slices avocado. Top sandwiches with remaining bread slices, ricotta side down.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 545 calories; 23g protein; 60g carbohydrate; 23g fat; 695mg sodium; 200mg cholesterol; 12g dietary fiber; 3.88mg iron; 0.33mg thiamin; 3851.44IU vitamin A; 22.99mg vitamin C.

3-Bean Mushroom Pot Pie


PREP TIME: 20 MINUTES | COOK TIME: 40 MINUTES | STAND TIME: 10 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 40 MINUTES | STAND TIME: 10 MINUTES


Courtesy of Big Bear’s Wife

INGREDIENTS

  • 1 stick (1/2 cup) butter

  • 16 ounces whole mushrooms, quartered

  • 3 cloves garlic, minced

  • 1/2 cup all-purpose flour

  • 3 cups reduced-sodium vegetable broth

  • 2 cans (15 ounces each) READ 3 Bean Salad, rinsed and drained

  • 1 cup frozen peas

  • 1 cup frozen corn kernels

  • 1/2 cup whole or 2% milk

  • 1/2 cup Parmesan cheese

  • 1/2 cup sour cream

  • 1 teaspoon course ground pepper

  • 1/2 teaspoon seasoned salt

  • 6 large refrigerated biscuits (unbaked)

  • Fresh or dried parsley for garnish (optional)

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 350°F.

  2. In Dutch oven or large saucepan, melt butter over medium-low heat. Add mushrooms; cook 8 to 10 minutes or until tender, stirring occasionally. Slowly add flour; cook and stir 2 to 3 minutes until flour mixture is combined with mushrooms. Whisk in vegetable broth until flour is mixed in and no lumps remain.

  3. Increase heat; bring to boil. Reduce heat; simmer, 5 minutes, stirring occasionally. Stir in bean salad, peas and corn. Cook 2 to 3 minutes or until heated through.

  4. Remove from heat; stir in milk, Parmesan cheese, sour cream, pepper and seasoned salt until cheese melts.

  5. Pour mixture into 2-quart casserole dish or 9 x 13-inch casserole dish sprayed with nonstick spray or lightly greased. Cut each biscuit dough round into 4 triangles. Top casserole with biscuit triangles.

  6. Bake 25 to 30 minutes, or until tops of biscuits are golden brown and vegetable mixture is bubbling. Allow to cool 15 minutes before serving. The filling will thicken as it cools. Sprinkle with parsley, if desired.


Note: Recipe may be cut in half if fewer servings are desired.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 445 calories; 12g protein; 48g carbohydrate; 24g fat; 950mg sodium; 50mg cholesterol; 5g dietary fiber; 2.71mg iron; 0.19mg thiamin; 934.9IU vitamin A; 8.26mg vitamin C.

3-Bean Tortellini Minestrone


PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES


Courtesy of Joy of Eating

INGREDIENTS

  • 1 can (15 ounces) READ 3-Bean Salad

  • 1/2 cup extra-virgin olive oil

  • 1/2 medium yellow onion, diced

  • 3 peeled garlic cloves, minced

  • Salt

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon black pepper

  • 3 small carrots, trimmed, peeled and diced

  • 2 celery stalk, trimmed and diced

  • 1 medium zucchini, diced

  • 1 28-ounce can diced tomatoes, undrained

  • 1 Parmesan rind (optional)

  • 6 cups low-sodium vegetable broth

  • 9 to 10 ounces refrigerated cheese tortellini

  • 2 cups baby spinach

  • Jarred pesto, for serving (optional)

DIRECTIONS

Makes 6 servings (approx. 2 cups each).

  1. Drain and rinse bean salad; set aside.

  2. Heat olive oil in a large pot on medium heat. Add onions and garlic with a pinch of salt and saute until translucent, about 3 to 4 minutes. Stir in dried herbs and black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with another pinch of salt. Cook, stirring occasionally, until vegetables are crisp tender, about 5 to 7 minutes.

  3. Stir in canned tomatoes. Add Parmesan rind, if using. Cook on medium heat about 10 minutes, until most of the tomato juice has evaporated. Pour in vegetable broth. Bring to a boil. Add tortellini; cook 2 minutes or just until tender. Stir in bean salad and spinach. Cook 2 to 3 minutes to heat through.

  4. Season with additional salt and black pepper, as desired. Serve immediately, garnished with a dollop of pesto, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 360 calories; 10g protein; 33g carbohydrate; 22g fat; 650mg sodium; 15mg cholesterol; 7g dietary fiber; 6.87mg iron; 0.05mg thiamin; 5203.71IU vitamin A; 21.55mg vitamin C.

Middle Eastern Inspired Bean Salad

PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES

Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad

  • 1/2 cup halved cherry or grape tomatoes

  • 1 small cucumber (4 to 5 inches long) cut in half lengthwise, then thinly sliced crosswise

  • 2 green onions, thinly sliced

  • 1/2 cup chopped fresh parsley

  • 2 tablespoons chopped fresh mint

  • 1 small clove garlic, minced

  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus

  • 1 tablespoon fresh lemon juice

  • 1/4 to 1/2 teaspoon za'atar seasoning blend

Directions

Makes 6 (approx. 1/2-cup) servings

  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.

  2. For dressing, combine hummus, lemon juice and za’tar seasoning; set aside.

  3. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.


Note: For sandwich, spoon salad into pita halves.


Nutrition Information

Nutrition information per serving (1/6 of recipe): 55 calories; 2g protein; 11g carbohydrate; less than 1g fat; 130mg sodium; 0mg cholesterol; 2g dietary fiber; 1.27mg iron; 0.03mg thiamin; 701.36IU vitamin A; 13.10mg vitamin C.

Caprese Bean Salad for One


PREP TIME: 10 MINUTES

PREP TIME: 10 MINUTES

Directions

Makes 1 (approx. 1-1/4 cup) serving.

  1. Drain bean salad. Discard liquid.
  2. Place mozzarella in shallow serving bowl or dish. Top with bean salad. Sprinkle with tomatoes and basil. Add pepper and drizzle with balsamic vinegar, if desired. 

Ingredients

  • 1 single serve cup READ 3 Bean Salad
  • 1 to 2 ounce portion fresh mozzarella or burrata cheese
  • 1/4 cup chopped fresh tomatoes
  • 1 to 2 tablespoons thinly sliced fresh basil
  • Coarse grind black pepper (optional)
  • 1/4 to 1/2 teaspoon balsamic vinegar (optional)

Nutrition Information

Nutrition information per serving: 160 calories; 7g protein; 19g carbohydrate; 5g fat; 420mg sodium; 20mg cholesterol; 4g dietary fiber; 1.37mg iron; 0.02mg thiamin; 854.42IU vitamin A; 67.12mg vitamin C.


Back to all Salads & Sides

Chipotle Chicken & Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette


PREP TIME: 25 minutes

PREP TIME: 25 minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canned chipotle in adobo, divided (1 tablespoon adobo sauce; 1 pepper, minced)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 cups cooked quinoa
  • 1 cup diced chicken, cooked (leftover or rotisserie)
  • 1/4 cup finely sliced green onions
  • 4 leaves Bibb lettuce

Directions

Makes 4 servings.

1. Drain bean salad; reserve 2 tablespoons liquid.

2. To prepare dressing, in small bowl whisk together reserved liquid, lime juice, 1 tablespoon adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.

3. In medium bowl, combine bean salad, quinoa, chicken, onions and minced chipotle pepper. Add dressing; toss gently.

4. Divide bean salad mixture equally among lettuce cups.


Nutrition Information

Per serving (1/4 of recipe): 300 calories; 14 g protein; 28 g carbohydrate; 14 g fat; 390 mg sodium; 30 mg cholesterol; 4 g dietary fiber; 3 mg iron; 0.11 mg thiamin; 580 IU vitamin A; 7 mg vitamin C.