Start to finish: 30 minutes Serves: 5
For the salad:
1 cup long grain white rice
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½ teaspoon salt
12 ounces fresh green beans, ends trimmed, cut into 1-inch pieces (about 3 cups)
1 cup thinly sliced celery
1 cup diced red bell pepper (1 small)
1 cup diced red onion (1 small)
½ cup chopped fresh basil
Two 6-ounce cans water-packed chunk light tuna, drained, flaked
In a small bowl, whisk dressing ingredients, then set aside.
Cook rice with salt according to package directions, then spread on a large baking sheet to cool. Meanwhile, bring a large pot of water to a boil. Add green beans and cook until tender-crisp, about five minutes. Drain and rinse under cold running water. Transfer to a large serving bowl. Add the celery, bell pepper, onion, basil, cooled rice and dressing, then toss to combine. Add the tuna and serve.
Per serving: 368 calories; 20 grams protein; 43 grams carbohydrates; 13 grams fat; 23 milligrams cholesterol; 677 milligrams sodium; 3 grams fiber.