May is National Salad Month and the beginning of warm (hot?) days for many. Summertime for us in the South includes many main dish salads. Most can be made in the morning when it’s relatively cool and pulled out of the refrigerator during some of the warmest hours of the day when it’s time to eat.
Main dish salads can be grain based, pasta based, vegetable based, bean based, or fruit based with such a variety as to never repeat one all summer. The salad below is based on rice, with tuna to provide protein, mangoes and a sweet vinaigrette to provide a touch of sweetness, and green chilies to add a touch of mild heat.
CARIBBEAN TUNA SALAD (Pantry Cooking II)
1 can (6 ounces) tuna in water, drained
1 can (15 ounces) mangoes, drained and chopped
1 can (4 ounces) chopped green chilies
3 tablespoons diced pimiento
3 cups cooked long grain white rice
3 tablespoons lime juice
3 tablespoons olive oil
2 teaspoons white corn syrup
1/2 teaspoon salt
Combine tuna, mangoes, chilies, pimiento, and rice in a large bowl. In a small bowl mix together lime juice, olive oil, corn syrup, and salt. Pour the dressing over the rice mixture and stir until evenly coated. Refrigerate several hours. Serves 6.
