Mar/Apr
2012

Recipe: Black Bean-Orzo Salad

Written by Margo Stitch
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0032    1 can (15 oz.) black beans, rinsed and drained
    1/3 cup chopped yellow pepper
    1/4 cup green onions, chopped
    2 Tbsp. each olive oil and fresh lime juice
    1 tsp. ground cumin,
    1/4 tsp. black pepper
    1/8 tsp. salt
    3 cups cooked orzo
    1 cup packed fresh spinach (julienne cut)

Mix beans, yellow peppers, onions and cilantro in large bowl. Whisk together the oil, lime juice, cumin, pepper and salt; toss with bean mixture. Toss in orzo. Refrigerate at least 1 hour to blend flavors. Season with additional cumin and black pepper to taste. Serve as a side dish or on a bed of fresh spinach. Suggested wine pairing: La Chasse Cotes du Rhone Rose