This zesty black bean and orzo salad is packed full of vegetables that not only satisfy whole food plant based eating, it’s also zesty and delicious. This recipe makes quite a bit so you can serve it for dinner and easily pack away the leftovers for the next day.
INGREDIENTS
2 cans of black beans
2 cups of cooked orzo
2-3 cups of chopped kale
1 small pepper
2 cloves of garlic
1/2 cup corn
8-10 cherry tomatoes, chopped
1/2 cup red onion, chopped fine
1/2 cucumber, chopped in bite size pieces
1/2 cup of cilantro chopped
DRESSING
1/4 cup Balsamic vinaigrette dressing
1/4 cup of vegan mayonnaise
2 tbsp of red vinegar
2 tbsp olive oil
Juice of fresh lime
Salt, pepper, seasoning salt
HOW TO MAKE ZESTY BLACK BEAN AND ORZO SALAD
Cook orzo
Drain
Let it cool in the refrigerator
Open black beans, strain and rinse and set aside
Chop your onion, garlic, tomato, kale, cucumber and place them in a large bowl
Add dressing and stir
Add orzo and black beans to mix
Stir and season to taste
Optional: Add a can of tuna, crumbled feta cheese and/or avocado
