Rice Salad Special

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	2 hrs 50 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Boil the rice in salted water or broth, rinse with cold water, drain and let cool.
Mix the four sachets of Salat Fix in a large bowl with 9 tablespoons of water. Put the corn and kidney beans in a colander, rinse and drain. Cut the spring onions into rings. Clean or peel the peppers and cucumber and cut into cubes. Put everything in the bowl, add the tuna with the oil and carefully mix well.
Let it steep in the refrigerator. Season to taste with salt and pepper.
Tip: You can also add a few tomatoes if you like. We just eat it with fresh baguette, but it also tastes great for grilling.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.