Orzo with Black Beans and Asparagus Salad

Oxmoor House
6 servings (serving size: 1 cup)


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1 cup uncooked orzo (rice-shaped pasta)
1 1/2 cups (1-inch) diagonally cut asparagus
1 1/2 cups chopped seeded tomato
1 cup rinsed and drained canned black beans
2 tablespoons minced fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed
1/4 cup (1 ounce) shredded reduced-fat
Cheddar cheese


Prep: 12 Minutes
Cook: 15 Minutes

Cook orzo according to package directions, omitting salt and fat.

While orzo cooks, steam asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain well, and pat dry with paper towels.

Drain orzo, reserving 2 tablespoons cooking liquid. Combine orzo, asparagus, tomato, beans, and cilantro in a large bowl. Combine reserved 2 tablespoons cooking liquid, vinegar, oil, and next 3 ingredients in a small bowl; stir with a whisk. Pour dressing over salad; toss gently. Sprinkle with cheese.

Created date

March 2010

Nutritional Information

Calories 177
Fat 3.9 g
Satfat 1.1 g
Protein 7.7 g
Carbohydrate 30.4 g
Cholesterol 3 mg
Iron 2.3 mg
Sodium 173 mg
Caloriesfromfat 20 %
Fiber 3.3 g
Calcium 66 mg