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Black Bean, Corn and Orzo Salad

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Courtesy of Bev Shaaffer – Mustard Seed Market and Cafe Natural Foods Cookbook

Black Bean, Corn and Orzo Salad
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Ingredients
  1. 8 ounces orzo
  2. 1/4 teaspoon salt
  3. 3 tablespoons + 1 teaspoon extra-virgin olive oil
  4. 2 tablespoons freshly squeezed lime juice
  5. 1/4 teaspoon ground cumin
  6. 1/4 teaspoon freshly ground black pepper
  7. 1 cup cooked black bean
  8. 1 cup corn kernels, fresh if in season, frozen if not
  9. 1 small red bell pepper, halved, seeded and cut into thin slivers
  10. 1 cup prepared salsa
  11. 2 scallions coarsely chopped
  12. 3 tablespoons chopped fresh cilantro
  13. 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  14. 1/3 cup toasted pecan halves or chopped pecan pieces
Instructions
  1. Bring a large pot of water to a boil. Add orzo and salt and stir, cooking for 8 to 10 minutes or until orzo is done but still firm to the bite. Drain; toss with 1 teaspoon of the olive oil and set aside.
  2. Whisk together the lime juice, remaining olive oil, cumin and black pepper. Gently stir in orzo black beans, corn, pepper strips, salsa, scallions, cilantro and parsley.
  3. Stir in toasted pecans and taste salad: adjust seasonings as desired. Serve at room temperature or chill 30 minutes prior to serving. Makes 4 servings.
Notes
  1. Cooked rice can be substituted for orzo. Add a little extra oil and lime juice to the recipe if needed.
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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