Black Bean, Corn and Orzo Salad

Written by Patricia Rain on November 10, 2009. Posted in Culinary, Healthy Cooking, Recipes, Salads, Side Dishes

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

Black Bean, Corn and Orzo Salad

2014-11-07 15:27:23

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Ingredients

8 ounces orzo
1/4 teaspoon salt
3 tablespoons + 1 teaspoon extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 cup cooked black bean
1 cup corn kernels, fresh if in season, frozen if not
1 small red bell pepper, halved, seeded and cut into thin slivers
1 cup prepared salsa
2 scallions coarsely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/3 cup toasted pecan halves or chopped pecan pieces

Instructions

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.
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.
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

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

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.