Rice Salad Niçoise

Sunset
Notes: This recipe is already easy, but for a kid-friendly shortcut, purchase cooked rice from a Chinese restaurant; you will need 5 cups.
Makes 4 to 6 servings

Ingredients

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1 1/2 cups long-grain white rice (see notes)
About 1/2 teaspoon salt
12 ounces green beans, rinsed
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 clove garlic, peeled and pressed or minced
1/3 cup olive oil
Fresh-ground pepper
1/4 cup chopped parsley
1/4 cup thinly sliced fresh chives
12 ounces cherry tomatoes, stemmed and rinsed
2 cans (6 oz. each) solid light tuna in olive oil, drained and broken into large chunks with a fork

Preparation

1. In a 3- to 4-quart pan, combine rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed and rice is tender to bite, 20 minutes. Spread rice level in a large baking pan and let cool to room temperature, about 30 minutes.

2. Meanwhile, in a large pan over high heat, bring about 2 quarts water to a boil. Snap ends off green beans and snap or cut beans in half. Add to boiling water and cook just until bright green and tender-crisp to bite, about 2 minutes. Drain, rinse well under cold running water, and drain again.

3. In a small bowl, whisk vinegar, mustard, and garlic until smooth. Add oil and whisk until well blended and thick. Add salt and pepper to taste and 3 tablespoons each of the parsley and chives.

4. Spoon rice into a large bowl (with sealable lid, if planning to transport). Pour dressing over rice and mix to coat. Gently stir in beans, tomatoes, and tuna. Sprinkle with remaining herbs.

Created date

May 2004

Nutritional Information

Calories 400
Caloriesfromfat 38 %
Protein 16 g
Fat 17 g
Satfat 2 g
Carbohydrate 45 g
Fiber 2.4 g
Sodium 585 mg
Cholesterol 20 mg