Orzo with Black Beans and Asparagus Salad |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
1 cup uncooked orzo (rice-shaped pasta) |
1 1/2 cups (1-inch) diagonally cut asparagus |
1 1/2 cups chopped seeded tomato |
1 cup rinsed and drained canned black beans |
2 tablespoons minced fresh cilantro |
2 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 garlic clove, crushed |
1/4 cup (1 ounce) shredded reduced-fat |
cheddar cheese |
Directions:
1. Cook orzo according to package directions, omitting salt and fat.
2. While orzo cooks, steam asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain well, and pat dry with paper towels.
3. Drain orzo, reserving 2 tablespoons cooking liquid. Combine orzo, asparagus, tomato, beans, and cilantro in a large bowl. Combine reserved 2 tablespoons cooking liquid, vinegar, oil, and next 3 ingredients in a small bowl; stir with a whisk. Pour dressing over salad; toss gently. Sprinkle with cheese.
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