(Family Features) Letting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.
For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.
As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.
Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com.
Tuna and Rice Nicoise Salad
Prep time: 4 minutes
Cook time: 1 minute
Servings: 1
1 cup Minute Yellow Rice Cups
2 tablespoons balsamic dressing
2 tablespoons olive tapenade
1 teaspoon capers, drained well
1/2 cup halved cherry tomatoes
1/2 cup frozen green beans, thawed
1 can (3 ounces) tuna, drained and flaked
1 hard-boiled egg, cut into wedges
Heat rice according to package directions.
In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.
Top with cherry tomatoes, green beans, tuna and hard-boiled egg.
Tip: Serve salad over bed of mixed greens, if desired.
Source: Minute Rice
