Orzo And Black Bean Salsa Salad

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* Exported from MasterCook *

 

Orzo And Black Bean Salsa Salad

 

Recipe By : Pasta East to West by Nava Atlas, page 60

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup orzo or rosa marina -- (rice-shaped pasta)

2 cups cooked black beans

(about 3/4 cup dried)

OR one 16-ounce can -- drained and rinsed

1 cup cooked fresh or frozen corn kernels

1/2 medium green bell pepper -- finely diced

1 cup store-bought tomato salsa -- mild or medium-hot

1/4 cup chopped fresh cilantro -- to taste, up to 1/2

2 thinly sliced scallions -- up to 3

1 tablespoon extra-virgin olive oil

1/2 lemon or lime -- Juice of

or more to taste

Salt and freshly ground pepper

 

6 servings

 

Bursting with Southwestern flavors, this type of salad has become prevalent

wherever an array of cold dishes are served, such as in delis and salad

bars. It's as flavorful as it is easy to make.

 

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 container. Add

the pasta and toss together. Season to taste with salt and pepper, and serve.

 

Calories: 275, Carbohydrate: 50 g, Total Fat: 3 g, Cholesterol: 0 g,

Protein: 10 g, Sodium: 402 mg

 

 

 

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