Tuna, Pepper, and Rice Salad
Start with leftover cooked rice and addcanned vegetables and tuna for a tasty dish. This recipe calls for canned, roastedtomatoes, which you can find in most natural food stores and some supermarkets.I like the smoky taste of the tomatoes. If you can’t find this product, useyour favorite canned, diced tomatoes. You can also make this rice salad a dayin advance and chill. Adjust olive oil and lemon juice, adding more to taste ifnecessary.
Ingredients
- 2 cups hot cooked rice
- 1 can 14 to 16 ounces corn, drained
- 2 cans 6 1/2 ounces each white tuna, packed in water, drained
- 1 can 14 1/2 ounces roasted diced tomatoes, drained
- 1 can 4 ounces diced chiles, drained
- 8 green onions diced
- 1 small green bell pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 2 teaspoons ground cumin
- 1/4 cup chopped cilantro optional
- 2 garlic cloves minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place the rice in a large bowl.
- Add the corn, tuna, tomatoes, chiles, green onions, peppers, cumin, cilantro (if desired), and garlic.
- In a cup, stir together the oil, lemon juice, salt, and pepper.
- Add the dressing to the rice mixture.
- Toss gently but well.