RICE WITH CORN AND TUNA
Try this Rice with Corn and Tuna a recipes for thrifty cooking, protein-packed meal with bold flavors! Easy to make, nutritious, and perfect for meal prep
Ingredients
- 150 g White rice
- 1 Small orange bell pepper, diced
- 10 Cherry tomatoes, diced
- 6 Small mushrooms, diced
- 145 g Tin tuna drained
- 200 g Tin sweetcorn, drained
- 1 Teaspoon dried oregano
- 15 g Sliced olives
- g Green beans
- 1 Teaspoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 1 pinch Salt and pepper to taste
- 4 Tablespoons olive oil
Instructions
- Cook the Rice according to the package instructions. Once done, drain it in a sieve and rinse it with cold water to cool. Rest the sieve on the saucepan to let the rice fully drain.
- Prepare the Dressing while the rice is cooking and draining, make the dressing. In a jar (such as an old jam jar), add the Dijon mustard, apple cider vinegar, salt, and pepper, and stir to mix. Then, add the olive oil, screw the lid on tightly, and shake well to combine.
- Prepare the Salad chop all the vegetables into small pieces and place them in a large bowl. Add the drained tuna, sweetcorn, and the cooled, drained rice, then stir well to combine.
- Dressing pour the dressing over the salad and stir again to ensure everything is evenly coated.