Traditional Rice Salad Recipe
This salad is a must-have for picnics and packed lunches. It combines rice, tuna, and corn with fresh vegetables like bell pepper and tomato for crunch. It's a very simple base, easy to transport in an airtight container, and makes a complete and balanced meal.
Ingredients · Servings 2 people
- 150g of rice
- 2 hard-boiled eggs
- 1 can of tuna
- 200g of corn
- 2 (large) tomatoes
- ½ bell pepper
- Vinaigrette
- Your only end
- Pepper
Method · 30 min
- Wash the half pepper, remove the seeds and cut it into cubes.
- Add the diced peppers to the cold rice that you have previously cooked according to the instructions on the back of the pack and allowed to cool.
- Add the flaked tuna.
- Add the drained corn.
- Add salt and pepper.
- Add the vinaigrette and mix.
- Mix well to distribute the ingredients.
- Wash the tomatoes and cut them into quarters.
- Place them on top of the rice salad.
- Add the hard-boiled eggs, cut into quarters.
- Enjoy it chilled.
- Bowl
- 1 Half a pepper Wash the half pepper, remove the seeds and cut it into cubes.
- 2 Pepper & rice Add the diced pepper to the cold rice that you have previously cooked according to the instructions on the back of the pack and allowed to cool.
- 3. Flaked tuna. Add the flaked tuna.
- 4. Corn Add the drained corn.
- 5. Season with salt and pepper.
- 6. The dressing: Add the dressing and mix.
- 7. Mix well to distribute the ingredients.
- 8. The tomatoes: Wash the tomatoes and cut them into quarters.
- 9. Place the tomatoes on top of the rice salad.
- 10 Hard-boiled eggs Add the hard-boiled eggs cut into quarters.
- 11. Time to eat! Enjoy while still chilled.
