Bursting with Southwestern flavors, this salad is as delicious as it is easy.
Recipe information
Yield
6 servings
Ingredients
1 cup orzo (rice-shaped pasta)
One 15-to 16-ounce can black beans, drained and rinsed
1 cup frozen or fresh corn kernels, cooked
1/2 medium green or red bell pepper, finely diced
1 cup prepared salsa, any interesting flavor (try chipotle or cilantro-garlic)
1/4 to 1/2 chopped fresh cilantro
2 to 3 scallions, green parts only, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons lemon or lime juice, or more to taste
Salt and freshly ground pepper to taste
Preparation
Step 1
Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
Step 2
Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.
menu suggestions
Step 3
This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.
Step 4
Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
nutrition information
Step 5
Calories: 272
Step 6
Total Fat: 6g
Step 7
Protein: 10.5g
Step 8
Carbohydrates: 45g
Step 9
Fiber: 8g
Step 10
Sodium: 280mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
