Orzo with Black Beans and Asparagus Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 3.9g
  • Saturated fat: 1.1g
  • Protein: 7.7g
  • Carbohydrate: 30.4g
  • Cholesterol: 3mg
  • Iron: 2.3mg
  • Sodium: 173mg
  • Calories from fat: 20%
  • Fiber: 3.3g
  • Calcium: 66mg


  • 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


  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.
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