Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
788
Calories
51g
Protein
27g
Fat
86g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Drain cans of three bean salad, reserving liquid from 1 can; discard remainder.
2
Combine beans, reserved liquid, rice, kidney beans, artichoke hearts, pepper and salt in large bowl. Toss and chill. Serve over lettuce leaves.
Recipe sourced from
fandom