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 mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 6 people
- 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
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.
Calories: 352kcal | Carbohydrates: 37g | Protein: 25.6g | Fat: 12.5g