- 1 cup white rice
- 2 cups water
- 1 large can tuna in water
- 1 red pepper
- 6 heaping tablespoons mayonnaise
- 1 can corn kernels drained
- 2 handfuls green beans
- 1 teaspoon Baking soda
- 3 eggs
- 1 bowl grated carrots
- 1 bowl cubed beets
- 1 bunch pink radishes
- 250 g cherry tomatoes
- 1 cucumber
I discovered this Moroccan salad idea when i visited morocco,
I saw sublime salads made from simple products. A festival of colors and scents to make you hungry and flatter your gaze. It is a very beautiful tradition of this country which thus gives a festive air to vegetables and very simple preparations.
No need to spend thousands and cents to manage to make the guests smile and amaze the children.
It’s fresh and light, a salad where you can dig into your favorite vegetables and avoid those that don’t appeal to you, a perfect accompaniment to a summer buffet or a light evening when it’s too hot for sauce dishes.
Cook the cup of rice with 2 cups of salted water covered and over low heat for 20 minutes, until all the water has been absorbed, let cool. Cut the cooked beet into small dice
Put 3 eggs to harden for 10 minutes in boiling water, let them cool. Wash the cucumber and cut it into very small cubes.
Wash a red bell pepper and cut it into small cubes, set aside.
Wash and stem a bunch of pink radishes, cut them into small cubes.
Peel and grate two medium carrots with a coarse grater.
Wash, shred two handfuls of green beans, and cook them in boiling water for 15 minutes with a teaspoon of baking soda so that they stay green.
Pour the mayonnaise, the cooked and cooled rice, the pepper cubes, and the drained can of tuna into a salad bowl. Mix everything well.
2 purple with the beetroot (on either side of the center), yellow with the corn, orange with the carrot, green with the cucumber, white-pink with the radishes, darker green with the green beans. Place cherry tomatoes between each ingredient towards the outer edge and half cherry tomatoes around the center, finish with quarters of hard-boiled eggs between the "rays". I served it with 3 sauces: a classic mayonnaise, and olive oil chive balsamic vinegar sauce, a yogurt sauce with ketchup.