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“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.”

Ingredients Nutrition

  • 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


  1. Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
  2. Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

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