BLACK BEAN ORZO SALAD
½ pound orzo
1 red pepper, chopped
1 yellow pepper, chopped
½ red onion, chopped
2 (15 ounce) cans black beans, rinsed and drained
½ cup cilantro, chopped
2 avocados, diced
Dressing
3 tablespoons lime juice
1 ½ tablespoons white vinegar
2 large garlic cloves, mashed with ½ teaspoon salt
Tabasco sauce to taste
1 ½ teaspoon cumin
2/3 cup oil
1. In a food processor, process all the dressing ingredients and set aside.
2. Cook orzo according to package instructions and drain well.
3. Toss all the ingredients together and then pour the dressing over the orzo, vegetable and black bean mixture.
4. Mix well and refrigerate overnight and up to 3 days. Best served at room temperature or a little warm.if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
½ pound orzo
1 red pepper, chopped
1 yellow pepper, chopped
½ red onion, chopped
2 (15 ounce) cans black beans, rinsed and drained
½ cup cilantro, chopped
2 avocados, diced
Dressing
3 tablespoons lime juice
1 ½ tablespoons white vinegar
2 large garlic cloves, mashed with ½ teaspoon salt
Tabasco sauce to taste
1 ½ teaspoon cumin
2/3 cup oil
1. In a food processor, process all the dressing ingredients and set aside.
2. Cook orzo according to package instructions and drain well.
3. Toss all the ingredients together and then pour the dressing over the orzo, vegetable and black bean mixture.
4. Mix well and refrigerate overnight and up to 3 days. Best served at room temperature or a little warm.if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
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