Tuna and rice salad provencale

 
                       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.
 
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