Southwestern Bean Salad With Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My new take on black bean salad Ingredients:
1 1/2 cups water |
1/2 cup orzo pasta |
1/4 tsp salt (optional) |
1 can black beluga lentils (or black turtle beans) rinsed and drained |
1 can whole kernal corn, rinsed and drained |
1/2 cup frozen green peas, thawed |
1/4 large yellow onion, diced |
1 stalk celery, diced |
1 carrot, diced |
1/2 tsp jalapino pepper diced (i used jar oretega) or to taste |
1 tbsp finely chopped cilantro |
2 cloves garlic, diced |
juice of 1/2 a lime |
salt and pepper to taste |
Directions:
1. boil water with salt and cook Orzo, al dente. Drain and cool
2. In a medium bowl, combine, beans, corn, peas, onion, cerely, carrot, jalapino pepper, cilantro, garlic, lime juice and gently toss. Add salt and pepper to tase. Then add Orzo.
3. This dish is easy because you can use whatever you have in your pantry. Add bell pepper (red is especially good), substitute beans and if time is no concern you can cook your bean from dry.
4. Chill and enjoy. Especially good as a side to a good burger.
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