Spicy Orzo and Black Bean Salad
This meatless entrée salad is packed with fiber and lots of nutrients, including iron and vitamin C. Iron, which is needed to produce red blood cells, is more easily absorbed when consumed with vitamin C.
Prep and Cook Time 25 minutes
Makes 4 servings
|2||tablespoons olive oil|
|2||tablespoons minced jalapeño pepper,* divided|
|1||teaspoon chili powder|
|3/4||cup uncooked orzo pasta|
|1||cup frozen mixed vegetables|
|1||can (16 ounces) black beans, rinsed and drained|
|2||thin slices red onion|
|1/4||cup chopped fresh cilantro|
|1/4||cup fresh lime juice|
|1/4||cup fresh lemon juice|
|4||cups washed and torn spinach leaves|
|2||tablespoons crumbled blue cheese (optional)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine oil, 1 tablespoon jalapeño and chili powder in medium bowl; set aside.
- Bring water and remaining 1 tablespoon jalapeño to a boil in large saucepan. Add orzo. Cook 10 to 12 minutes or until tender; drain. Rinse in cold water; drain.
- Place frozen vegetables in small microwavable dish. Cover and microwave on HIGH 3 minutes or until hot. Cover and let stand 5 minutes.
- Add orzo, vegetables, black beans, onion, cilantro, lime juice and lemon juice to olive oil mixture in bowl. Divide spinach evenly among serving plates. Top with orzo and bean mixture. Sprinkle with blue cheese. Garnish with fresh cilantro, if desired.
|Calories from Fat||20 %|
|Total Fat||9 g|
|Saturated Fat||1 g|
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