Ingredients
Scale
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green beans, trimmed and blanched
- 1/2 cup canned tuna, drained and flaked
- 2 hard-boiled eggs, quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked rice, cherry tomatoes, olives, green beans, tuna, hard-boiled eggs, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Serve chilled or at room temperature.
Notes
- For added flavor, let the salad sit for at least 30 minutes before serving.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 90mg