Salsa Orzo And Black Bean Salad Recipes

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ORZO SALAD WITH BLACK BEANS & CORN



Orzo Salad with Black Beans & Corn image

Made with rice-shaped pasta, this orzo salad is studded with black beans and corn, and flavored with salsa. It's easy to make and even easier to eat.

Provided by Nava Atlas

Categories     Salads & Sides

Time 25m

Number Of Ingredients 12

1 cup orzo (rice-shaped pasta)
1 cup fresh or frozen corn kernels
15-ounce can black beans, drained and rinsed
1/2 medium bell pepper, any color, finely diced
1 cup salsa, your favorite variety, or a bit more if desired
1/4 to 1/2 cup chopped fresh cilantro, to taste
2 to 3 scallions, thinly sliced
1 jalapeño, seeded and sliced, optional
2 tablespoons extra-virgin olive oil
1 teaspoon good chili powder or ground cumin
2 tablespoons lemon or lime juice, or more to taste
Salt and freshly ground pepper to taste

Steps:

  • Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
  • While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

Nutrition Facts : Calories 272 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 280 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat

FRESH BLACK BEAN SALAD



Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 15

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Steps:

  • In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
  • Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

ORZO AND BLACK BEAN SALSA SALAD



Orzo and Black Bean Salsa Salad image

A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.

Provided by helowy

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces orzo pasta
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed and drained
1/2 medium green bell pepper, diced
1 cup salsa, mild to medium-hot
1/2 cup chopped cilantro (or to taste)
3 scallions, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice, fresh
salt, to taste
pepper, to taste

Steps:

  • Cook orzo according to package directions.
  • Drain and rinse well.
  • Combine all ingredients.
  • Toss to mix well.

Nutrition Facts : Calories 295.5, Fat 3.5, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 54.9, Fiber 9.1, Sugar 2.5, Protein 13

SALSA, ORZO, AND BLACK BEAN SALAD



Salsa, Orzo, and Black Bean Salad image

Categories     Salad     Bean     Orzo

Yield 6 servings

Number Of Ingredients 11

1 cup orzo (rice-shaped pasta)
One 15-to 16-ounce can black beans, drained and rinsed
1 cup frozen or fresh corn kernels, cooked
1/2 medium green or red bell pepper, finely diced
1 cup prepared salsa, any interesting flavor (try chipotle or cilantro-garlic)
1/4 to 1/2 chopped fresh cilantro
2 to 3 scallions, green parts only, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons lemon or lime juice, or more to taste
Salt and freshly ground pepper to taste

Steps:

  • Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
  • Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.
  • menu suggestions
  • This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.
  • Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
  • nutrition information
  • Calories: 272
  • Total Fat: 6g
  • Protein: 10.5g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Sodium: 280mg

BLACK BEAN & CORN SALSA SALAD



Black Bean & Corn Salsa Salad image

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy!

Provided by youngdovefarm

Categories     Sauces

Time 20m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/3-1/2 cup diced onion (I used white)
1 (10 ounce) can ro-tel mild diced tomatoes and green chilies
3 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 teaspoon sugar, in the raw
chopped fresh cilantro

Steps:

  • Mix all ingredients and let marinate for at least 30 minutes. Serve with tortilla chips or eat all by itself.

Nutrition Facts : Calories 215.4, Fat 3.7, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 40.4, Fiber 8.9, Sugar 3.1, Protein 9.7

MEXICAN ORZO SALAD



Mexican Orzo Salad image

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Provided by Nancy Toth

Categories     Salad     Pasta Salad

Time 2h34m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

Steps:

  • Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
  • Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g

WARM ORZO AND BLACK BEAN SALAD WITH SMOKED TURKEY



Warm Orzo and Black Bean Salad With Smoked Turkey image

Provided by Marian Burros

Categories     pastas, salads and dressings

Time 15m

Yield 3 Servings

Number Of Ingredients 13

8 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
1 clove garlic
3 teaspoons olive oil
16 ounces whole red, green and yellow peppers or 14 ounces chopped ready-cut (4 cups)
1/2 cup dry sherry
1/2 cup frozen corn
1 cup uncooked pasta, preferably orzo
1 15-ounce can no-salt-added black beans
2 tablespoons red wine vinegar
1 teaspoon cumin
1/4 teaspoon hot red pepper flakes
1/2 teaspoon turmeric
9 ounces smoked turkey breast

Steps:

  • Bring water for pasta to a boil.
  • Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
  • Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
  • Meanwhile, drain the beans and rinse thoroughly.
  • Cook the pasta according to package directions.
  • Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
  • Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
  • When the pasta is cooked, drain and add to the bowl.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 5 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 15 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 998 milligrams, Sugar 9 grams, TransFat 0 grams

BLACK BEAN-ORZO SALAD



Black Bean-Orzo Salad image

Make and share this Black Bean-Orzo Salad recipe from Food.com.

Provided by Dancer

Categories     < 15 Mins

Yield 6 serving(s)

Number Of Ingredients 12

2 cans black beans, rinsed and drained or 4 cups freshly cooked black beans
1 ripe olives, sliced, drained
2 medium tomatoes, seeded & chopped
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil, or vegetable oil
2 tablespoons lime juice
1 teaspoon cumin, ground
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 cups pasta, cooked, orzo
4 cups fresh spinach

Steps:

  • Mix beans, olives, tomatoes, onions and cilantro in large bowl.
  • Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
  • Let stand for 1 hour to blend flavors.
  • Serve at room temperature as a side dish or on spinach

Nutrition Facts : Calories 143.2, Fat 5.2, SaturatedFat 0.7, Sodium 74.8, Carbohydrate 20.7, Fiber 1.9, Sugar 2, Protein 4.2

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