Cook the rice in plenty of salted water for about 15-20 minutes, then drain and let it cool.
Boil the peas and carrots until tender, then dice the carrots.
Cut the cucumbers into cubes and drain the corn and green olives.
In a large bowl, combine the cooled rice, peas, carrots, corn, olives, and drained tuna.
Add the mayonnaise and mix well to combine all the ingredients.
Serve the rice salad accompanied by a well-chilled non-alcoholic craft beer.
Pot
Colander
Large bowl
Knife
Cutting board
Store in the refrigerator in an airtight container and consume within 24 hours.
This recipe is ideal for a light and refreshing summer lunch.
Italy, Toscana
| Energy (kcal) | 266.61 |
| Carbohydrates (g) | 12.3 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 6.01 |
| of which Saturates (g) | 1.06 |
| Protein (g) | 4.52 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.04 |
