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Tuna and Rice Salad with Corn and Beans | Perchance to Cook, www.perchancetocook.com
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4.80 from 10 votes

Tuna Rice Salad with Corn and Beans

A refreshing rice and tuna based salad that is seasoned with beans, corn and a fresh tarragon vinaigrette
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Author: Dominique

Ingredients

  • 2 cups cooked white rice (1 cup uncooked rice)
  • 3 cans of tuna 15 ounces total
  • 2 Tbs mayonnaise
  • 3 Tbs spicy brown mustard divided
  • 1 can kidney beans 15.5 ounces
  • 1 can northern beans/ white beans 15.5 ounces
  • 1 can corn 15.25 ounces
  • 3 Tbs olive oil
  • 4 Tbs tarragon vinegar (or apple cider vinegar)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried oregano

Instructions

  • Drain tuna and put into a large bowl. Mix tuna with 2 Tbs mayo and 2 Tbs mustard, while breaking tuna into smaller pieces.
  • Drain the beans and corn. Add them to the bowl of tuna.
  • Add the cooked rice to the bowl, and mix.
  • Make the vinagraitte. In a small bowl, mix the olive oil, tarragon vinegar, 1 Tbs mustard, salt, pepper and oregano together. Then pour into the bowl and mix.
  • Salt and pepper to taste. I like sprinkling a bit more vinegar on top at the end.

Nutrition

Calories: 352kcal | Carbohydrates: 37g | Protein: 25.6g | Fat: 12.5g