Recipes
Rice salad with olives (3 servings)
rice salad with olives and tuna
What you need:
3.5 oz (100 g) of corn
8.8 oz (250 g) of Uncle Bens rice
2.8 oz (80 g) of pitted black Spanish olives or other olives of your choice
4.4 oz (125 g) of canned tuna
4 tablespoons of balsamic vinegar
3 tablespoons of olive oil
Salt and pepper
How to make it:
- Cook the rice for 10 minutes, drain and let it cool down.
- Drain tuna and cut in small pieces.
- Drain corn and olives
- Prepare the vinaigrette.
- Add everything together.
It is perfect pick-nicks and excellent the next day. Best if prepared the evening before.
rice salad with olives in a bowl
