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Black Bean, Orzo and Tomato Salad with Garlic Dressing Recipe

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This recipe for Black Bean, Orzo and Tomato Salad with Garlic Dressing, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. orzo
salt
2-19 oz. cans black beans, drained, rinsed and patted dry
1-1/2 c. diced (1/4 inch) tomatoes
1/2 c. finely chopped sweet red onion
1-1/2 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. finely minced garlic
1/4 tsp. crushed red pepper flakes
6 tbsp. olive oil
2 tbsp. chopped fresh flat leaf parsley
3 tbsp. chopped fresh basil, plus more sprigs for garnish

Directions:
Directions:
Bring 2 quarts water to boil and add orzo and 1 tsp. salt. Bring to simmer and cook until orzo is just tender, 8 to 10 minutes. Remove, drain well and pat dry. Place orzo in large mixing bowl.

Add beans, tomatoes and onions and mix well.

In another bowl, whisk together mustard, vinegar, garlic, red pepper flakes and 1/2 tsp. salt. Gradually whisk in olive oil. Pour dressing over salad and toss to mix.

Taste and add more salt and/or red pepper flakes if desired. (Salad can be made 3 to 4 hours ahead to this point. Cover and refrigerate. Bring to room temperature 30 minutes before serving.)

When ready to serve, add chopped parsley and basil to salad and mix well.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Nice change from a basic pasta salad!

 

 

 

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