Prep 15 mins
Cook 30 mins
This is a Tuna Rice Salad that I like on a bed of shredded lettuce or lettuce leaves for a warm summer lunch or dinner. I have also used it for a side dish at cookouts. Great for the non-meat eaters. You can add additional chopped veggies in if you want. Hope you enjoy.
- 1 cup brown rice (cook according to package and cooled)
- 2 (5 ounce) cans tuna, drained
- 1 (14 ounce) can garbanzo beans, drained
- 1⁄2 cup olive, sliced (Salad style, drained)
- 1⁄2 cup carrot, grated
- 1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
- 1⁄4 cup white vinegar
- 1⁄4 cup vegetable oil
- 3 tablespoons water
- Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
- Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.
I like tuna and I like the ingredients used in the recipe. I couldn't get past the taste of the garbanso beans. They taste meally to me. I think it is my personal taste. I had to add some other vegies to the salad.
I really love the simplicity of this salad and the flavor it delivers. I'm so glad I chose to make this as something I can brown bag for a satisfying lunch at work as well as a side at dinner. I was out of black olives (my DH's first choice) and used kalamata to great effect. Made for the Dining on a Dollar cooking contest, so good luck to you!
This was one of my favorite discoveries during the Dining on a Dollar contest. Although the recipe has few ingredients it delivers on flavor & turns a can of tuna into satisfing meal. I sampled the recipe and then stirred in some chopped tomatoes, green onions, and cilantro left over from a taco bar meal. The additional color of the veggies was welcome in the salad, but almost anything could be added successfully. I served on romaine. Thank you for your entry & good luck!