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Black Bean and Orzo Salad


6 oz dried black beans, cooked (or 2x15 oz cans)
4 oz (1/2 cup) orzo (rice-shaped pasta), cooked
1 cup fresh tomato, chopped
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
2 tablespoon fresh cilantro, chopped
2 tablespoon fresh parsley, chopped
2 tablespoon fresh basil, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoon sesame oil
1/4 cup of your favorite prepared salsa
(preferably with a kick of hot peppers and/or garlic)

Drain and rinse both beans and orzo in cold water. Combine all, whisking oils and vinegar together before adding. Chill overnight to allow flavors to mingle.

This works very nicely with warmed pita bread as a pocket sandwich.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.