Three Bean Vinaigrette

This bean salad stretches a couple cans of three bean salad into a full meal by adding cooked rice, kidney beans, and marinated artichoke hearts. The reserved vinaigrette liquid from the canned beans does double duty as the dressing, so you don’t need to make one from scratch.

The artichoke hearts are the ingredient that takes this from simple to interesting. Their tangy, briny flavor and tender texture add a Mediterranean note that lifts the whole salad above standard picnic fare.

Toss everything together while the rice is still slightly warm so it absorbs the vinaigrette as it chills. Cold rice soaks up less dressing and can taste dry. Serve it mounded over crisp lettuce leaves for a light lunch or a substantial side dish at a cookout.

Kitchen Tips

• Reserve the liquid from only one can of three bean salad. Two cans’ worth of vinaigrette will make the salad too soupy
• Rinse and drain the kidney beans well so their starchy packing liquid doesn’t cloud the dressing
• Cracked black pepper (not finely ground) adds texture and a sharper bite that holds up against the vinaigrette
• This salad improves after an hour in the fridge as the flavors meld. Make it ahead

Variations

• Add diced red onion and fresh parsley for color and a sharper flavor
• Toss in cherry tomato halves and cubed cucumber for a chunkier, more garden-style salad
• Use quinoa instead of rice for a higher-protein, gluten-free version