TURKEY, BLACK BEAN, AND ORZO SALAD

TURKEY, BLACK BEAN, AND ORZO SALAD image

Categories turkey

Yield 6 - 8 People

Number Of Ingredients 17

Dressing:
3 tbsp fresh lime juice
1 1/2 tbsp white wine vinegar
2 large garlic cloves, minced and mished to a paste with 1/2 tsp salt
1 - 2 fresh jalapeno chilis, seeded, chopped, OR tabasco sauce to taste
1 1/2 tsp ground cumin, or to taste
2/3 c olive oil
Salad:
1/2 lb (about 1 1/4 c) orzo
half a whole poached turkey, skin and bone discarded and the meat cut into bite size pieces (about 4 c)
1 red bell pepper, chopped fine
1 yellow bell pepper, chopped fine
1 red onion, quartered lengthwise and sliced thin crosswise (about 1 1/2 c)
2 15 oz cans black beans, rinsed, drained
1/3 c finely chopped fresh coriander
shredded romaine for lining the platter
2 avocados (preferably California)

Steps:

Make the Dressing: In a blender or small food processor blend together the lime juice, vinegar, garlic paste, jalapenos, cumin, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. In a large saucepan of boiling salted water, cook the orzo until it is al dente. Drain it in a colander and rinse it under cold water. Let the orzo cool and in a large bowl toss it together with the next 6 ingredients and the dressing. Arrange the romaine on a large platter, spoon the turkey salad over it and scatter the avocadoes, diced, on top.