Zesty Rice Salad
Ingredients
- 200 g rice ribe or arborio
- 1 can tuna in olive oil
- 50 g kalamata olives
- 150 g cherry tomatoes halved
- 6 sun dried tomatoes halved
- ½ cucumber
- 1 avocado
- 1 small can of cannellini beans
- 2 eggs quartered
- 2 cooked beetroots diced
- 2 spring onions
- 1 tsp dried mint
- handful parsley roughly chopped
- 1 tbsp pumpkin seeds
- 1/2 tsp chili flakes
Zesty Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp mustard
- 1 tsp sea salt flakes
- 1/2 tsp black pepper
Instructions
- In a pot of water cook the eggs until your desired consistency (jammy or hard boiled).
- Cook the rice according to instructions. I cooked my ribe rice in a large pot of boiling water for about 10-12 minutes.
- Prepare all the other ingredients as needed and place them in a large mixing bowl.
- In a small bowl prepare the zesty dressing.
- Once cooked, drain the rice and mix it together with the chopped ingredients. Drizzle over the dressing and combine.
- Serve immediately or cold.