2cups brown basmati rice, uncooked 1(15-oz) can Libby’s whole kernel sweet corn, drained 1(15-oz) can Libby’s sweet peas, drained 1(15-oz) can Libby’s organic black beans, drained and rinsed 1cup red onion, finely chopped 2(5-oz) cans solid white albacore tuna 0.25cup extra virgin olive oil 0.25cup balsamic vinegar 6tablespoons fresh cilantro, chopped 2tablespoons lemon juice (about 1 medium lemon) 1teaspoon cracked black pepper In large pot of boiling water, cook rice according to package. Set aside to cool. While rice is cooking, add corn, peas, black beans, onion and tuna to a large serving bowl. Gently mix together. In a separate bowl, whisk oil and vinegar. Add cooled rice to bowl with oil & vinegar mixture, cilantro, lemon juice and pepper. Gently mix until all ingredients are incorporated. Serve at room temperature or chill in refrigerator for 2 hours and serve cold. Courtesy of Deanna Seagrave Daly