Summer Rice Salad
From: Jennie Goutet
Recipe type: Salad
Cuisine: French
Serves: 6
- 2 cups rice before it's cooked
- 1 heaping tablespoon of dijon mustard
- 2 heaping tablespoons of balsamic vinegar
- 5 heaping tablespoons olive oil (one used to cook the shallots)
- ½ teaspoon salt
- 1 cup olives chopped
- 3 tomatoes dices
- 1 can corn
- 1 large can of tuna
- 2 small shallots
- Cook the rice
- Mix the vinaigrette, saving 1T olive oil for shallots
- Mash the tuna
- Add the tomatoes, olives and corn
- Add the cooked rice, the shallots and salt
- Stir and serve.
- It tastes best still warm or room temperature. Do not put in the refrigerator.
Recipe by A Lady In France at https://aladyinfrance.com/summer-rice-salad/
3.2.1310