A wonderful vegetarian recipe that's full of flavor and simple to make!
Yum
I have a treat for you today!
I found some really great recipes that I'm going to share with you in a series this week. They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson. What a fabulous book!
She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make. I truly love the layout of this book. Her recipes are simple and easy to follow and the food is fabulous.
Each recipe I'm bringing to you this week are from this book and go together beautifully. First up is a wonderful salad.
Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing! Heaven! The southwestern flair of this salad really shines. It was really easy to throw together, with a few items to chop while your pasta is cooking.
Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime. Serve at room temperature or chilled.
What do I need to make this? Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.
This salad is a great compliment to chicken, fish, or beef. We chose to make this as a side salad for lunch and it was perfect! Stay tuned for more recipes from my new cookbook that go along with this salad.
Enjoy!
Orzo Black Bean Salad
1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped
Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder
Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water. If making ahead stir in 2 tsp of olive oil to avoid sticking.
Mix in onion, beans, bell pepper, corn, and cilantro. In a small bowl mix together dressing ingredients. Whisk well to combine. Pour over salad and stir until well coated.
This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving. Serve at room temperature of refrigerated.
I found some really great recipes that I'm going to share with you in a series this week. They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson. What a fabulous book!
She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make. I truly love the layout of this book. Her recipes are simple and easy to follow and the food is fabulous.
Each recipe I'm bringing to you this week are from this book and go together beautifully. First up is a wonderful salad.
ORZO BLACK BEAN SALAD
Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing! Heaven! The southwestern flair of this salad really shines. It was really easy to throw together, with a few items to chop while your pasta is cooking.
Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime. Serve at room temperature or chilled.
What do I need to make this? Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.
This salad is a great compliment to chicken, fish, or beef. We chose to make this as a side salad for lunch and it was perfect! Stay tuned for more recipes from my new cookbook that go along with this salad.
Enjoy!
Orzo Black Bean Salad
1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped
Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder
Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water. If making ahead stir in 2 tsp of olive oil to avoid sticking.
Mix in onion, beans, bell pepper, corn, and cilantro. In a small bowl mix together dressing ingredients. Whisk well to combine. Pour over salad and stir until well coated.
This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving. Serve at room temperature of refrigerated.
This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.
This is a wonderful salad!
ReplyDeleteThis is a beautiful salad!
ReplyDelete