The Father of Modern Genetics, Gregor Mendel, conducted his experiments and research studies using peas.
Learn MoreConfetti Tuna Rice Salad
Description
Recipe by Deanna Segrave-Daly, RD, LDN
Serves 4
Ingredients
2
c
brown basmati rice
(uncooked)
1
can
(15 oz.) Libby’s® Whole Kernel Sweet Corn
(drained)
1
can
(15 oz.) Libby’s® Sweet Peas
(drained)
1
can
(15 oz. ) black beans
(drained and rinsed)
1
c
red onion
(finely chopped)
2
can
(5 oz.) solid white albacore tuna
1⁄4
c
extra virgin olive oil
1⁄4
c
balsamic vinegar
6
tbsp
fresh cilantro
(chopped)
2
tbsp
lemon juice
1
tsp
cracked black pepper
Instructions
In large pot of boiling water, cook rice according to package. Set aside to cool.
While rice is cooking, add Libby’s® Whole Kernel Sweet Corn, Libby’s® Sweet Peas, black beans, onion and tuna to large serving bowl. Gently mix together.
In separate bowl, whisk oil and vinegar. Add cooked 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.
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