This recipe for Orzo Pasta Salad with Black Beans and Cilantro has been in my file for some time; I believe it came from a friend who served it at a summer barbecue and I just had to bring it home - the recipe, that is! It has been a favorite ever since.
It is surprisingly light, flavorful and easy to prepare ... and always brings compliments when I serve it.
I must apologize for the lack of ingredient amounts, as it is the type of dish that a little more of this and a little less of that makes no diff. A very forgiving and adaptable dish. Just keep the ingredients as fresh and seasonal as you can and you'll have a winner! I must admit to making this in the winter from time to time; while it doesn't shine like it does in the height of the summer garden season, it still is a nice dish to come home to!
(Notes: 1. For those of you unfamiliar with orzo, it is a type of pasta, common in the grocery store, that looks a bit like grains of rice. 2. Adjust the seasonings, oil, vinegar, and lime to taste.
And so I offer you .....
Orzo Pasta Salad with Black Beans and Cilantro
1 cup dry orzo, cooked a bit past al dente, but not mushy - rinse in cold water and drain well
1-2 cans black beans, rinsed and drained
2-3 ears or corn, cooked and kernels removed (frozen can be substituted)
1/2 red pepper, chopped
1 small red onion or 3-4 shallots, chopped
ancho chili powder
fresh lime juice (about 2 small limes)
red wine vinegar
salt and pepper
Combine all ingredients. (Make early in the day and refrigerate so the flavors marry.)
A great colorful dish to take to a summer party ... present this summer salad favorite on a bed of fresh red and green looseleaf lettuce - yum!! Gotta love the colors. Hope you'll love it, too.