“Long Distance” Rice, Tuna and Bean Crunch Salad
Description
Such a fresh and lovely mix of textures.Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
The salad:
The dressing:
- 1 (130g) bag crisp mixed salad leaves
- 150g/5oz brown rice
- 2 sticks celery
- 1/2 red onion
- 1 (195g) can sweetcorn kernels, drained
- 1 (250g) red kidney beans, drained
- 1 (195g) can tuna in brine, drained
The dressing:
- 45ml/3tbsp olive oil
- Juice of 1 lime
- 2.5ml/1/2 teaspoon caster sugar
- 45ml/3tbsp chopped fresh coriander
- Salt and freshly ground black pepper
Methods/steps
Slice the celery. Chop the red onion.
Cook the rice in boiling salted water for 20 minutes or according to pack instructions.
Whilst this cooks, mix all the dressing ingredients together with a fork and season to taste.
Drain the rice in a sieve, rinse until cold under cold water. Drain again and empty into a bowl.
Add the dressing, celery, onion, sweetcorn, kidney beans, tuna and salad leaves and toss to mix.
Cook the rice in boiling salted water for 20 minutes or according to pack instructions.
Whilst this cooks, mix all the dressing ingredients together with a fork and season to taste.
Drain the rice in a sieve, rinse until cold under cold water. Drain again and empty into a bowl.
Add the dressing, celery, onion, sweetcorn, kidney beans, tuna and salad leaves and toss to mix.
Reviews
Additional Tips
High in protein and low in fat, this recipe contains a lot of slow-releasing energy.
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