Confetti Tuna Rice Salad


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 4

2 c brown basmati rice uncooked
1 can (15 oz. ) black beans drained and rinsed
1 c red onion finely chopped
2 can (5-oz) solid white albacore tuna
1⁄4 c extra virgin olive oil
1⁄4 c balsamic vinegar
6 tbsp fresh cilantro chopped
2 tbsp lemon juice
1 tsp 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 cooked 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.