Insalata venezuelana di riso e tonno

Ingredienti

• 2 cups day-old cooked basmati rice (370 g)
• 3 cans tuna in olive oil, drained (425 g)
• 2 cups canned corn kernels (310 g)
• 1 cup red onion, finely chopped (120 g)
• 3/4 cup red bell pepper, seeds and ribs removed, finelly chopped (90 g)
• 1 cup tomato, diced (150 g)
• 2 tablespoons jalapeño, finelly chopped (20 g)
• 1 cup cilantro, steems included, finelly chopped (40 g)
• 1/3 cup extra virgin olive oil (80 ml)
• 4 tablespoons red wine vinegar (60 ml)
• Salt and freshly ground black pepper (to taste)

Preparazione

1. 1

   Drain the tuna and corn well. In a large bowl, combine the rice, tuna, corn, red onion, bell pepper, tomato, jalapeño, and cilantro. Toss well.

2. 2

   In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until emulsified.

3. 3

   Pour the vinaigrette over the salad and mix until fully combined. Cover and refrigerate for at least 1 hour before serving.

4. 4

   Serve cold, straight from the fridge.