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  • 2 1/2 cups cold basmati or white rice
  • 1 (16-ounce) can garbanzo beans, drained and rinsed
  • 3 chopped roasted red and/or yellow bell peppers
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 8 ounces cooked fresh tuna steaks, chunked
  • 2 cups baby spinach leaves


  1. Combine all ingredients in a bowl; toss well. Let stand at least 1 hour.
  2. Serve at room temperature.

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The recipe was originally published as End of Summer Rice Salad with Tuna on Relish.com

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