Summer Lunch Salad

Name: Summer Lunch Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Main ingredients:; 2 cups cooked broccoli (frozen boiled unsalted); 2 cups corn (frozen defrosted unsalted); 2 cups cooked brown rice (boiled unsalted); 1 can chunk white tuna 5 oz well drained; Dressing; 1/4 cup lime juice (fragrant lime is better like key lime); 2 Tbsp rice vinegar; 2 Tbsp Extra Virgin olive oil; 1 Tbsp garlic powder (or 1/2 inch garlic paste); 1/2 tsp Salt; 2 Tbsp honey; 1/4 tsp comino (cumin powder); 1/4 tsp black pepper ground; 1 drop tabasco (optional)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

Main ingredients:2 cups cooked broccoli (frozen, boiled, unsalted)2 cups corn (frozen, defrosted, unsalted)2 cups cooked brown rice (boiled, unsalted)1 can chunk white tuna 5 oz well drainedDressing1/4 cup lime juice (fragrant lime is better like key lime)2 Tbsp rice vinegar2 Tbsp Extra Virgin olive oil1 Tbsp garlic powder (or 1/2 inch garlic paste)1/2 tsp Salt2 Tbsp honey1/4 tsp comino (cumin powder)1/4 tsp black pepper ground1 drop tabasco (optional)

Directions

This is part of an effort to eat fit yummy healthy foods into a gluten free, low fat, diabetic, calorie watching diet for the summer picnics we go to. It's a great hit. Everyone loves it. The mix of flavors blend so well even fish haters don't realize there is tuna in it.

Serving Size: makes 2 nice size lunch servings (3-4 cups)

Number of Servings: 4

Recipe submitted by SparkPeople user A_HOLOVACS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 341.1
Total Fat: 10.3 g
Cholesterol: 15.6 mg
Sodium: 482.9 mg
Total Carbs: 48.7 g
Dietary Fiber: 6.6 g
Protein: 14.7 g

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