Rice Salad
Cold rice salad with tuna, egg, pepper, corn and olives. Fresh, complete and perfect to take along.
- Total
- 33 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- rice8.75 oz
- tuna in oil5.75 oz
- egg2
- red bell pepper1
- green bell pepper1
- sweet corn5 oz
- green olive2.75 oz
- red onion1
- olive oil4 tbsp
- vinegar1 tbsp
- salt1 tsp
Method
- 1
Cook the rice in salted water 18 minutes, drain and cool under the tap.
- 2
Boil the egg 10 minutes, cool and chop.
- 3
Dice the red pepper, green pepper and red onion.
- 4
Mix the rice with the vegetables, sweet corn, green olives, flaked tuna in oil and egg.
- 5
Dress with the olive oil, vinegar and salt and chill.
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