Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 200 g rice
- 1 can tuna, in oil
- 3 tomato (s)
- 1 small Head lettuce
- 0.5 ½ cucumber (s)
- 1 red pepper (s)
- 1 handful olives, pitted
- 2 onions)
- 1 small Can (s) kidney beans
- 1 small Can corn
- 3 egg (s), hard-boiled
- 200 g sheep cheese
- Capers to taste
- 1 cup oil
- 0.5 ½ cup vinegar, (red wine vinegar)
- 4 tablespoon mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the rice until it is grainy, drain, let cool and pour into a large bowl. Dice tomatoes, cucumber, onion, feta cheese and bell pepper and add, cut the salad into bite-sized pieces and add corn, olives, torn tuna, kidney beans and capers as well.
- Beat the oil, vinegar and mustard together, season with salt and pepper, pour the dressing over the salad and mix everything very well.
- Cut the eggs into eighths and use them to decorate the salad.
- Chill for about 1 hour. Serve with grilled food or just enjoy with fresh baguette.
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