In a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl, combine plant-based tuna, brown rice, tomatoes, cilantro, black beans, corn, onion, and jalapeño, then drizzle with dressing. Toss well to incorporate and serve.
TIPS
Leftover rice works well with this recipe.
Serve alongside fresh greens like baby spinach or arugula, corn tortillas and sliced avocado, if desired.
Spicy Tuna and Brown Rice Salad
Preparation10 minutes
Serves 4-6
INgredients
For Chili-Lime Dressing
⅓ cup olive oil
¼ cup lime juice
1 tablespoon maple syrup
2 teaspoons lime zest
1 ½ teaspoons chili powder
1 teaspoon fine sea salt
½ teaspoon ground black pepper
For Salad
4 pouches Good Catch® Plant-Based Naked in Water Tuna
2 ½ cups cooked brown rice, cooled
1 cup halved cherry tomatoes
3/4 cup cilantro, chopped
½ cup cooked black beans, drained
½ cup corn kernels, cooked and cooled
½ cup diced red onion
3 tablespoons minced jalapeño pepper
Instructions
In a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl, combine plant-based tuna, brown rice, tomatoes, cilantro, black beans, corn, onion, and jalapeño, then drizzle with dressing. Toss well to incorporate and serve.
TIPS
Leftover rice works well with this recipe.
Serve alongside fresh greens like baby spinach or arugula, corn tortillas and sliced avocado, if desired.
