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

Ingredients

Scale

2 teaspoons grated fresh ginger

1 teaspoon toasted sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon tamari or other soy sauce

1 teaspoon agave or honey, or to taste

1/2 teaspoon Rain’s Choice pure Vanilla Extract

pinch or white or black pepper

4 large carrots, peeled

1 daikon radish, peeled (2 peeled turnips can be substituted)

2 scallions sliced thinly

1 tablespoon black or white sesame seeds

Instructions

In a small bowl, combine ginger, oils, vinegar, soy sauce, agave, vanilla and pepper. Whisk to blend.

Shred carrots and radish or turnips in a large bowl. Add dressing and mix well. This salad can be made several hours ahead of serving. Before serving, add sesame seeds. Serve at room temperature.

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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.

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