Orzo And Black Bean Salsa Salad Recipes

ORZO AND BLACK BEAN SALSA SALAD

Orzo and Black Bean Salsa Salad image

A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.

Provided by helowy

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces orzo pasta
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed and drained
1/2 medium green bell pepper, diced
1 cup salsa, mild to medium-hot
1/2 cup chopped cilantro (or to taste)
3 scallions, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice, fresh
salt, to taste
pepper, to taste

Steps:

Cook orzo according to package directions.
Drain and rinse well.
Combine all ingredients.
Toss to mix well.

Nutrition Facts : Calories 295.5, Fat 3.5, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 54.9, Fiber 9.1, Sugar 2.5, Protein 13

ORZO SALAD WITH BLACK BEANS & CORN

Orzo Salad with Black Beans & Corn image

Made with rice-shaped pasta, this orzo salad is studded with black beans and corn, and flavored with salsa. It's easy to make and even easier to eat.

Provided by Nava Atlas

Categories Salads & Sides

Time 25m

Number Of Ingredients 12

Ingredients

1 cup orzo (rice-shaped pasta)
1 cup fresh or frozen corn kernels
15-ounce can black beans, drained and rinsed
1/2 medium bell pepper, any color, finely diced
1 cup salsa, your favorite variety, or a bit more if desired
1/4 to 1/2 cup chopped fresh cilantro, to taste
2 to 3 scallions, thinly sliced
1 jalapeño, seeded and sliced, optional
2 tablespoons extra-virgin olive oil
1 teaspoon good chili powder or ground cumin
2 tablespoons lemon or lime juice, or more to taste
Salt and freshly ground pepper to taste

Steps:

Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

Nutrition Facts : Calories 272 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 280 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat

MEXICAN ORZO SALAD

Mexican Orzo Salad image

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Provided by Nancy Toth

Categories Salad Pasta Salad

Time 2h34m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

Steps:

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g

BLACK BEAN-ORZO SALAD

Black Bean-Orzo Salad image

Make and share this Black Bean-Orzo Salad recipe from Food.com.

Provided by Dancer

Categories < 15 Mins

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cans black beans, rinsed and drained or 4 cups freshly cooked black beans
1 ripe olives, sliced, drained
2 medium tomatoes, seeded & chopped
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil, or vegetable oil
2 tablespoons lime juice
1 teaspoon cumin, ground
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 cups pasta, cooked, orzo
4 cups fresh spinach

Steps:

Mix beans, olives, tomatoes, onions and cilantro in large bowl.
Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
Let stand for 1 hour to blend flavors.
Serve at room temperature as a side dish or on spinach

Nutrition Facts : Calories 143.2, Fat 5.2, SaturatedFat 0.7, Sodium 74.8, Carbohydrate 20.7, Fiber 1.9, Sugar 2, Protein 4.2

LEMONY ORZO TWO BEAN SALAD

Lemony Orzo Two Bean Salad image

Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
1 1/2 cups frozen cut green beans
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup coarsely chopped red bell pepper
1/3 cup pitted kalamata olives, halved
3 tablespoons sliced green onions (3 medium)
1/2 cup crumbled feta cheese (2 oz)
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

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