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Dinner Recipes

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.

Serving Size:


Active Time:

20 min.

Total Time:

2 hrs., 20 min.


  • 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


  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.

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