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Mexican rice salad with corn and tuna

Mexican rice salad with corn and tuna

Published on September 12, 2015 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1
    • Difficulty Level

Mexican rice salad with corn and tuna

A vibrant, fresh and flavoursome Mexican rice salad with corn and tuna that can be served hot or cold and would also make a great filling for burritos.

Mexican rice salad with corn and tuna

If you like tuna, be sure to check out our tuna recipes page for more inspiration!

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Recipe Rating

  • (4.8 /5)
  • 10 ratings

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Ingredients


  • for the salad
  • 2 cups of white long grain rice
  • 1 x 185g can Safcol Tuna in Springwater, drained
  • 1 x 400g tin corn kernels, drained and rinsed
  • 1 cucumber, diced
  • 1 red onion, diced
  • 1 x 400g can kidney beans, drained and rinsed
  • 2 tomatoes, diced
  • 2 tablespoons jalapenos, chopped
  • 3 tablespoons grated tasty cheese
  • ½ cup coriander, roughly chopped

  • for the dressing
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons Tabasco

Instructions

  1. Cook the rice as per the instructions on the packet. Rinse under cold water until cold and drain well.
  2. Put all of the ingredients for the salad in a large bowl and mix together well. Whisk the lime juice, oil, tabasco and salt together in a small bowl and pour over the salad. Mix the dressing through the salad until evenly combined. This dish can be served hot or cold and is also a great filling for burritos.

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