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Orzo with Black Beans and Asparagus Salad

Prep time 12 mins
Cook time 15 mins
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection