Summary

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

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Instructions

1. 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.
2. Beat the oil, vinegar and mustard together, season with salt and pepper, pour the dressing over the salad and mix everything very well.
3. Cut the eggs into eighths and use them to decorate the salad.
4. Chill for about 1 hour. Serve with grilled food or just enjoy with fresh baguette.