Every great salad needs a great dressing, and the herby, garlicky, spicy chermoula sauce for this satisfying rice salad definitely fits the bill. Just mix up the chermoula, toss it with cooked rice, white beans, fresh veggies, and our olive oil-packed tuna, and lunch—or dinner—is sorted.
Ingredients
- ½ cup arborio rice or short grain white rice
- 15 oz. can cannellini beans or chickpeas, drained
- 1 cup chopped fresh tomatoes
- ¼ cup finely chopped celery
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- ½ cup Italian parsley leaves
Description
- To make the sauce, put all ingredients in a medium bowl and stir to blend. Set aside.
- Cook the rice in a medium saucepan of boiling water until al dente, about 15 minutes. Drain and transfer to a serving bowl.
- Add the beans, tomatoes, celery, Genova Yellowfin Tuna and parsley leaves, then toss gently. Spoon 2-3 tablespoon of the chermoula sauce over and toss again. Serve with additional sauce on the side.
