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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This salad nicoise is definitely not traditional, but darn is it ever tasty!! It's cheap to make, super healthy, and addictively delish. Makes a lot and is a great next day lunch. Ingredients:
2 cups basmati rice |
3 3/4 cups water |
2 (6 ounce) cans chunk tuna (get the best you can, packed in oil is great) |
3 hard-boiled eggs, peeled and sliced |
1 cup diced cucumber |
1 cup diced fresh tomato |
1 cup frozen corn, thawed |
1 cup diced red bell pepper |
1/2 cup chopped kalamata olives or 1 (2 1/4 ounce) can black olives |
1/4 cup red wine vinegar |
1/2 cup olive oil |
1/4-1/2 teaspoon dijon mustard |
1/2 cup chopped green onion |
salt & pepper |
Directions:
1. Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes).
2. Let rice cool completely.
3. Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
4. Open cans of tuna and drain
5. Add all ingredients together in a big bowl, season with salt & pepper to taste.
6. Chill in thr fridge or eat right away.
7. I always douse some extra vinigar over my own serving.
8. Eat as a main dish or as a side. Tastes better the next day!
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