Tuna Rice Salad

"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."
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
45mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

  • 1 cup brown rice (cook according to package and cooled)
  • 2 (5 ounce) cans tuna, drained
  • 1 (14 ounce) can garbanzo beans, drained
  • 12 cup olive, sliced (Salad style, drained)
  • 12 cup carrot, grated
  • Dressing

  • 1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
  • 14 cup white vinegar
  • 14 cup vegetable oil
  • 3 tablespoons water
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
Advertisement

RECIPE SUBMITTED BY

Just recently found out I am a Celiac and can nolonger eat gluten! I also have cows milk allergies. To a lesser degree egg yolks. Cooking is not as much fun or should I say more of a challenge. I still enjoy it. I live in St.Petersburg, Florida for the past 16 years, I am originally from New Jersey. <img src="http://i80.photobucket.com/albums/j184/cjmcqb/zaar%20book%20swap/pupread-1-1-1-1-1.gif" border="0" alt="Photobucket"> partner: ShirlJ
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes