Rice Salad As Classic Midnight Snack
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 bag rice à 25 g
- 1 can peas with a drained weight 280 g
- 1 can kidney beans with a drained weight 225 g
- 1 can corn with a drained weight 285 g
- 2 cans tuna in their own juice, each 195 g drained weight
- 1 glass mayonnaise à 500 ml
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon salt and pepper
- 1 teaspoon garlic granules
- 1 teaspoon vegetable stock powder, optional
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Boil the rice for 10 minutes, drain and place in a bowl along with the drained peas, corn and kidney beans. Drain and chop the tuna and add to the bowl. Add the mayonnaise completely. Mix everything and season with salt, pepper, paprika powder, possibly vegetable stock powder and garlic.
- Parsley can be used for decorating.
- The rice salad is ideal as a midnight snack for house parties.
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