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Tuna and Veggie Salad Bowl

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Prep Time 20 minutes
Total Time 20 minutes
Course: Main Course, Salad
Calories:
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup green peppers chopped
  • 1/4 cup tomatoes chopped
  • 1/4 cup chickpeas canned, drained and rinsed
  • 1/4 cup corn canned, drained and rinsed
  • 1/4 cup black beans canned, drained and rinsed
  • 1/4 cup red onions minced
  • 1 jalapeño deseeded, minced
  • 1/4 cup cilantro rough chopped
  • 1 limes juiced
  • 4 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • Salt to taste
  • white pepper to taste
  • 1 cup Rice, cooked optional, white, wild, black
Tuna Salad
  • 2 cans tuna drained
  • 1 tsp coriander ground
  • 3 Tbsp mayonnaise your favorite
  • salt to taste
  • pepper to taste
  • 1/4 tsp celery seeds
  • 4 Tbsp parsley finely chopped
  • 1 Tbsp Dijon mustard

Equipment

  • Pot W/ lid
  • Cutting Board
  • Knife
  • Bowl
  • Can opener

Method
 

  1. Chop, drain, rinse all first row ingredients(minus rice) and mix together in a bowl and set aside.
  2. At this time if you wish to have rice, rinse and cook rice of your choice.
  3. I always like to make everything the day before to give it time to marinade and grow in flavour.
Tuna Salad
  1. In a bowl mix together the drained tuna, mayo, mustard, spices, fresh parsely, salt and pepper until well incorporated.
  2. Chill in the fridge.