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Rice salad as a classic midnight snack

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Ingredients for 5 servings:

  • 1 bag of rice (125 g)
  • 1 can peas of 280 g drained weight
  • 1 can kidney beans of 225 g drained weight
  • 1 can of corn at 285 g drained weight
  • 2 cans of tuna in its own juice, 195 g drained weight each
  • 1 jar of mayonnaise (500 ml each)
  • 1 tsp sweet paprika powder
  • 1 tsp salt and pepper
  • 1 tsp garlic granules
  • 1 tsp vegetable stock powder, optional
  • some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and quick to prepare

Cook the rice for 10 minutes, drain, and add it to a bowl along with the drained peas, corn, and kidney beans. Drain and chop the tuna and add it to the bowl. Add all the mayonnaise. Mix everything together and season with salt, pepper, paprika, vegetable stock powder, and garlic. You can garnish with parsley. This rice salad makes a great midnight snack for house parties.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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