Rice and fish salad

A salad with rice and fish that any housewife can easily prepare.

Cooking time 30 minutes

Ingredients

Water 300 ml

Canned pink salmon 200 g

Rice 100 g

Tomato 2 pcs

Eggs 2 pcs

Lettuce leaves 1 bunch

Mayonnaise 1 tbsp l.

Salt to taste

Preparation

Rinse 100 grams of rice and put in a saucepan. Pour 300 milliliters of water and cook for 15 minutes until tender.

Throw the boiled rice in a colander and rinse, let the water drain and cool the rice.

Peel 200 grams of canned pink salmon and disassemble into small pieces.

Mix rice and fish in a bowl.

Boil 2 eggs, cool and peel.

Add 2 diced tomatoes and eggs.

Add uncut lettuce and 1-2 tablespoons of mayonnaise. Salt to taste.

Stir the salad gently.

The rice and fish salad is ready. Put in a salad bowl and serve.

Bon appetit!