Refreshing Rice Salad with Cucumber and Tuna
“It's salad season! And this one is super fresh, nutritious, and colorful. It's a splendid option that we wanted to share with you. Save it because we know you'll love it.”
red bell pepper
1 small can
2 small cans
Add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.
Chop the cucumber, onion, and red bell pepper.
Add the rice to the salad bowl and add the veggies you've just chopped as well. Add the drained corn and tuna.
You can dress the salad with some lemon, salt, and oil.
Tips & Tricks
We used preserved roasted red bell peppers, but you can use fresh ones if you would like. Whichever one you choose will taste phenomenal.