In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
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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