SALSA, ORZO, AND BLACK BEAN SALAD

Salsa, Orzo, and Black Bean Salad image

Yield 6 servings

Number Of Ingredients 11

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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

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