Confetti Tuna Rice Salad
Summary
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| Yield | |
|---|---|
| Prep Time | 1 hour |
Description
Confetti Tuna Rice Salad
Ingredients
- 2 cups brown basmati rice, uncooked
- 1 (15-oz) can libby’s whole kernel sweet corn, drained
- 1 (15-oz) can libby’s sweet peas, drained
- 1 (15-oz) can libby’s organic black beans, drained and rinsed
- 1 cup red onion, finely chopped
- 2 (5-oz) cans solid white albacore tuna
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup balsamic vinegar
- 6 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice (about 1 medium lemon)
- 1 teaspoon cracked black pepper
Instructions
In large pot of boiling water, cook rice according to package. Set aside to cool.
While rice is cooking, add corn, peas, black beans, onion and tuna to a large serving bowl. Gently mix together. In a separate bowl, whisk oil and vinegar. Add cooled rice to bowl with oil & vinegar mixture, cilantro, lemon juice and pepper. Gently mix until all ingredients are incorporated. Serve at room temperature or chill in refrigerator for 2 hours and serve cold.
Courtesy of Deanna Seagrave Daly
