Confetti Tuna Rice Salad
Recipe by Deanna Segrave-Daly, RD, LDN
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.