Tuna Rice Salad
photo by mersaydees
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
-
Dressing
- 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
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.
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Reviews
-
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!
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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!
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.
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