Name: Salsa, Orzo, and Black Bean Salad
Yield: 4 servings
Ingredients: 1 cup orzo (rice-shaped pasta); One 15-to 16-ounce can black beans, drained and rinsed; 1 cup frozen or fresh corn kernels, cooked; 1/2 medium green or red bell pepper, finely diced; 1 cup prepared salsa, any interesting flavor (try chipotle or cilantro-garlic); 1/4 to 1/2 chopped fresh cilantro; 2 to 3 scallions, green parts only, thinly sliced; 2 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 2 tablespoons lemon or lime juice, or more to taste; Salt and freshly ground pepper to taste

Servings: 4 Personen

1 cup orzo (rice-shaped pasta)
One 15-to 16-ounce can black beans, drained and rinsed
1 cup frozen or fresh corn kernels, cooked
1/2 medium green or red bell pepper, finely diced
1 cup prepared salsa, any interesting flavor (try chipotle or cilantro-garlic)
1/4 to 1/2 chopped fresh cilantro
2 to 3 scallions, green parts only, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons lemon or lime juice, or more to taste
Salt and freshly ground pepper to taste

1
Cook the orzo in plenty of rapidly simmering water until al dente.
2
Drain and rinse until cool, then drain well again.
3
Meanwhile, combine the remaining ingredients in a serving bowl.
4
Add the cooked orzo and toss together.
5
Check the seasoning and serve.
6
This is a pleasant accompaniment to Tofu Rancheros (page 58).
7
Embellish the plates with sliced avocados and oranges.
8
Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
9
Calories: 272
10
Total Fat: 6g
11
Protein: 10.5g
12
Carbohydrates: 45g
13
Fiber: 8g
14
Sodium: 280mg

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salsa, Orzo, and Black Bean Salad

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