It’s time for broad beans and cold first courses. Today I would like to propose a cold rice salad enriched with fresh, sweet, and tender broad beans, tuna, and other ingredients that you will find in the list below. It is a simple, easy, and very tasty recipe, without eggs, gluten, and lactose. Rice salads, like pasta salads, are versatile, as they can be prepared for lunch, dinner, a picnic, or Easter lunch. Of course, we can customize this exquisite rice salad to our liking, according to personal tastes and what we already have at home.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1 1/4 cups Rice for salad
- 10 firm cherry tomatoes
- 5 Sun-dried tomatoes
- 5.3 oz Mixed olives (pitted)
- 1.8 oz Fresh broad beans (weighed without pod)
- 7 oz Tuna in oil
- to taste salt
- to taste extra virgin olive oil
Steps
Boil the rice in plenty of salted water.
Drain it perfectly a couple of minutes before the cooking time indicated on the package. Transfer it to a large bowl and stir it occasionally to cool it down faster.
Meanwhile, let’s take care of the other ingredients that we will add to the rice.
Drain the tuna in a strainer.
Peel the broad beans. If the beans in the pods are small and tender, it will not be necessary to remove the outer skin from the fruits themselves.
Rinse them under running water and chop them coarsely.
Wash the cherry tomatoes (make sure they are firm, not overly ripe) and cut them into several parts.
Wash the sun-dried tomatoes well and cut them into thin strips.
Pit the olives, chop them coarsely and add them to the other ingredients in the bowl.
Season with extra virgin olive oil and adjust the salt if deemed necessary.
Add the tuna, mix all the ingredients and let our rich and delicious salad soak for an hour before enjoying it.
