Mexican rice salad with corn and tuna
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Prep Time
20 Minutes
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Cook Time
20 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- for the salad
- 2 cups of white long grain rice
- 1 x 185g can Safcol Tuna in Springwater, drained
- 1 x 400g tin corn kernels, drained and rinsed
- 1 cucumber, diced
- 1 red onion, diced
- 1 x 400g can kidney beans, drained and rinsed
- 2 tomatoes, diced
- 2 tablespoons jalapenos, chopped
- 3 tablespoons grated tasty cheese
- ½ cup coriander, roughly chopped
- for the dressing
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 2 teaspoons Tabasco
Instructions
- Cook the rice as per the instructions on the packet. Rinse under cold water until cold and drain well.
- Put all of the ingredients for the salad in a large bowl and mix together well. Whisk the lime juice, oil, tabasco and salt together in a small bowl and pour over the salad. Mix the dressing through the salad until evenly combined. This dish can be served hot or cold and is also a great filling for burritos.
| Servings: | 4 |
| Ready in: | 40 Minutes |
| Course: | Lunch, Dinner, Side |
| Recipe Type: | Salad |
| Ingredient: | Tuna |
Mexican rice salad with corn and tuna
A vibrant, fresh and flavoursome Mexican rice salad with corn and tuna that can be served hot or cold and would also make a great filling for burritos.
If you like tuna, be sure to check out our tuna recipes page for more inspiration!
