Tuna, Vegetable and Grain Salad

Make this tasty toss up to a day ahead, cover and chill — the flavors get better the longer it marinates.

Ingredients

• ¼ cup quinoa
• 1 (8.8 oz.) pkg. ready-rice, long-grain white original
• 8 oz. green beans, trimmed, halved diagonally
• 3 (5 oz.) cans solid white tuna in water, drained
• 1 (15 oz.) can whole baby corn, drained
• 1 orange or red pepper, quartered and sliced
• 1 cup cherry tomatoes, halved
• 2 scallions, sliced
• ⅓ cup bottled olive oil-and-vinegar salad dressing
• ⅓ cup chopped fresh parsley

Instructions

1. In small pot, cook quinoa according to package directions; let cool. Fluff with fork. Meanwhile, cook ready-rice according to package directions; let cool.
2. Place green beans in medium microwave­-safe bowl. Cover loosely with damp paper towel. Microwave until just tender, about 2 min. Transfer to colander. Rinse beans under cold water until cool; drain well and pat dry.
3. In large bowl, combine tuna, baby corn, pepper, tomatoes, scallions, rice, quinoa and green beans. Add dressing and parsley; toss gently until evenly coated and combined. Cover; chill at least 2 hrs. Transfer to serving bowl.