Title: Soybean, Rice And Lentil Salad
Categories: Legumes, Salads, Vegan, Vegetarian
Yield: 4 servings

1 cn Whole soybeans (15 ounces) -
-drained and rinsed;
-available in natural food
-stores
1 c Cooked brown rice
1 c Canned kidney beans; drained
-and rinsed
1/2 c Canned lentils; drained and
-rinsed
1/4 c Nonfat honey mustard salad
-dressing
1/8 c Red onion; chopped
1/4 ts Black pepper
1/8 ts Salt
4 c Red leaf lettuce; torn

1. Combine ingredients in a large bowl, except lettuce.

2. Let set at room temperature for 30 minutes. Serve over lettuce.

Serves 4. Serving size: 1 cup bean mixture and 1 cup lettuce.

Nutrition information per serving: 300 calories, 250 mg sodium, 9 g total
fat, 1 g saturated fat, 39 g carbohydrates, 19 g protein, 0 mg cholesterol.

Per serving: 240 Calories; 5g Fat (17% calories from fat); 15g Protein; 36g
Carbohydrate; 0mg Cholesterol; 442mg Sodium Food Exchanges: 2 Starch/Bread;
1 Lean Meat; 1/2 Vegetable; 1/2 Fat

Recipe by: Soy Connection (Soyfoods USA vol 3, no 6)

Posted to EAT-LF Digest by "Ellen C." on Sep 17, 1998,
converted by MM_Buster v2.0l.