Black Bean Orzo Salad Food

ORZO SALAD WITH BLACK BEANS & CORN

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
• While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

ORZO AND BLACK BEAN SALSA SALAD

Steps:

• Cook orzo according to package directions.
• Drain and rinse well.
• Combine all ingredients.
• Toss to mix well.

WARM ORZO AND BLACK BEAN SALAD WITH SMOKED TURKEY

Steps:

• Bring water for pasta to a boil.
• Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
• Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
• Meanwhile, drain the beans and rinse thoroughly.
• Cook the pasta according to package directions.
• Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
• Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
• When the pasta is cooked, drain and add to the bowl.

SALSA, ORZO, AND BLACK BEAN SALAD

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
• Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.
• menu suggestions
• This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.
• Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
• nutrition information
• Calories: 272
• Total Fat: 6g
• Protein: 10.5g
• Carbohydrates: 45g
• Fiber: 8g
• Sodium: 280mg

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.