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 Libby’s® Whole Kernel Sweet Corn, Libby’s® Sweet Peas, black beans, onion and tuna to large serving bowl. Gently mix together.

In 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.