in Recipes

Summer rice salad

updated

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Ingredients for 4 servings:

  • 1 ½ bags of long grain rice (125 g each)
  • 1 can of kidney beans (410 g)
  • 1 can of peas and beans mix (235 g)
  • 1 can of tuna
  • 2 tbsp vegetable oil
  • 3 tbsp vinegar
  • 2 pinches of salt and pepper, as needed
  • 1 can of corn (150 g)
  • possibly olives, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light and refreshing

Cook the rice according to the package instructions and let it cool. Once the rice has cooled, transfer it to a large bowl. First, open all cans and drain most of the liquid. Then add all ingredients to the bowl and season to taste. Finally, mix everything well.

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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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