Rice Salad Special

Ingredients for 6 servings:

• 2 cup(s) rice, cup of 200 ml
• 2 bags of garden herbs, salad fix
• 2 bags of herbs (kitchen herbs), salad dressing
• 1 can of corn
• 1 can kidney beans
• 3 red bell peppers
• 1 cucumber(s)
• 1 bunch of spring onions
• 3 cans of tuna in oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Ideal in summer

Cook the rice in salted water or broth, rinse under cold water, drain, and let cool. Mix the four sachets of Salad Mix with 9 tablespoons of water in a large bowl. Place the corn and kidney beans in a sieve, rinse, and drain. Slice the spring onions into rings. Trim or peel the bell peppers and cucumber, and dice them. Add everything to the bowl, add the tuna and oil, and mix gently. Let it marinate in the refrigerator. Season with salt and pepper, if desired. Tip: You can also add a few tomatoes, if desired. We eat it on its own with fresh baguette, but it’s also great grilled.