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“Sandwiches can get boring so why not try packing a quick salad. If you’re eating rice or pasta you can cook a bit extra so there is some left over for lunch the next day. Then add a couple of spoons of flavour-packed salsa dip, a few bits from the store cupboard and hey presto a colourful healthy salad.”
READY IN:
5mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 5 12 ounces cooked brown rice (or 2oz raw brown rice cooked until tender)
  • 3 tablespoons salsa
  • 2 scallions, sliced
  • 2 ounces red kidney beans, drained and rinsed from a can
  • 2 ounces roasted red peppers, drained and sliced from a jar
  • 3 ounces tuna in brine, drained and flaked
  • salad leaves, to serve

Directions

  1. Mix the rice with the salsa, scallions, beans and peppers. Season to taste. Gently fold in the tuna.
  2. Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.

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