Tuna and Rice Salad Provencale

* Exported from MasterCook *

Tuna and Rice Salad Provencale

Recipe By : Bon Appetit Magazine/ October 1979 p. 33
Serving Size : 6 Preparation Time :0:00
Categories : Salads- Rice/ Grain Salads- Fish/Seafood
Salads- Ethnic Ethnic- Mediterranean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice
2 cups white beans, canned -- rinsed and drained
2 7- 1/2 oz cans tuna -- drained
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped green olives
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp salt
Freshly ground pepper -- to taste
Lettuce leaves
Tomato wedges -- garnish
Quartered hard-cooked eggs -- garnish

Combine all ingredients except lettuce and garnish in large mixing bowl and
toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with lettuce and
mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.

- - - - - - - - - - - - - - - - - -