Rice Salad by @cordonbon
4 servings
๐
200 g
Basmati Rice
๐
150 g
Canned Tuna
๐ฝ
150 g
Canned Corn
๐ฅ
100 g
Cucumber
๐
100 g
Cherry Tomatoes
๐ง
10 g
Shallot
๐ง
80 g
Fromage Blanc
๐ฅ
15 g
Dijon Mustard
๐ฅ
15 g
Vinegar
๐ซ
20 g
Olive Oil
๐ง
3 g
Garlic Clove
๐ง
2 g
Salt
๐ถ๏ธ
2 g
Pepper
๐ฅ
10 g
Pickles
Preparation Steps
Step 1/5
Cook the basmati rice according to package instructions and let it cool.
Step 2/5
In a mixing bowl, combine the cooled rice, canned tuna, canned corn, diced cucumber, cherry tomatoes, and finely chopped shallot.
Step 3/5
In a separate bowl, whisk together fromage blanc, Dijon mustard, vinegar, olive oil, minced garlic, salt, and pepper.
Step 4/5
Pour the vinaigrette over the rice mixture and mix well.
Step 5/5
Grate the pickle and add it to the salad. Mix everything together.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Overall
15 minutes
Difficulty
Level
Easy (1/4)
Steps
5 steps
Equipments
Utensils
Appliances
to inform
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cordonbon
Origin
Cuisine
French
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos