Black Bean-Orzo Salad

Black Bean-Orzo Salad

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 2cansblack beans, rinsed and drained or 4 cups freshly cooked black beans
  • 1ripe olives, sliced, drained
  • 2mediumtomatoes, seeded & chopped
  • 1/4 cupgreen onion, chopped
  • 1/4 cupfresh cilantro, chopped
  • 2tablespoonsolive oil, or vegetable oil
  • 2tablespoonslime juice
  • 1teaspooncumin, ground
  • 1/4 teaspoonpepper
  • 1/8 teaspoonsalt
  • 1 1/2 cupspasta, cooked, orzo
  • 4cupsfresh spinach

    • Directions

  • 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

    • Reviews

  • “I love orzo but all of the salads recipes I have use cheese and I wanted one without.This one was excellent, I really liked the black beans with the orzo.I like keeping something in the frig for eating on the run and this was great for that, it kept well and was a great snack for between errands. “

  • “This is an excellant salad.My husband has diabetes and I’m always looking for healthy foods for a variety in his diet. This has excellant flavor with the Cilantro in it along nice texture variety with Orzo, tomatoes etc. I wouldn’t make any changes to the recipe as it is excellant as is.”

  • “I love orzo and I love black beans but did not like this dish.I found that there was way too much cumin in it.The only thing I was able to taste was the cumin.”

  • “This was pretty good, just seemed a little bland. The husband didn’t like it and the kids were iffy with it too. So, to get them to eat it up I added melted cheese and salsa which gave it more flavor.”

  • “YUMMY and healthy! Cut down on cilantro as i don’t LOVE it.”

  • “I love black bean salads.I felt that it was missing something and needed a little more zing.Not sure what it was missing.Thanks for posting and I’ll probably try it again and play around with the seasonings.”

  • “I used this recipe as a starting point. I added some mini bell peppers, celery for crunch, some fresh corn, red onion in addition to the green onion and quite a bit more salt and pepper.It is very good and a very attractive salad.”

  • “Great lime-cumin flavor! I only used half the orzo called for because I wanted it to be more beanie. Tasted great over spinach and was really filling and nutritious. The only thing I’d change is to double the dressing so that there is more to flavor the spinach with. A keeper!”

  • “Absolutely delicious!!Another amazing healthy and vegetarian recipe by Dancer^,which now I’ve come to expect.;)This was so easy to make and so yummy.I couldn’t tell I was even eating spinach.The flavors blend so perfectly together-just what a chef wants.We eat this as the main course with tortilla chips on the side.I also like this meal because it’s hearty unlike some other vegetarian meals I’ve tried.Thanks again for another great recipe.”

  • “Simply delicious. The only thing I changed was using salsa instead of tomatoes b/c I didn’t have any on hand. It came out perfect, but slightly spicy, which I LOVE!! I had this as a side dish, but used the leftovers in a wrap with fresh spinach and chicken for lunch the next day. YUM!”

  • “Very nice. Unfortunately, I didn’t have any ripe olives on hand, but we still enjoyed it a lot. I couldn’t resist doing the same as BonnieZ and also made Mean Chef’s Tequila Lime Chicken with it – what a marriage made in heaven!”

  • “This is a great, easy to prepare salad. I used Ro Tel Mexican canned tomatoes with lime juice and cilantro and drained the juice off. This might be to hot for some since you can’t measure the amount of cilantro in the can, but it sure is a time saver. The only question I have is about the sliced olive, surly you mean 1 cup and not 1 olive? Anyway, thats what I used and it turned out great. It took less than 10 minutes to make, just the amount of time to cook the orzo and open the cans while it cooked. I also used pre-sliced olives since thats what I had on hand. I really like these kind of recipes, for me they are a quick, nutritious meal. Thank you for posting this wonderful recipe Dancer^.”

  • “I made this salad as a side dish to Mean Chefs Tequila Lime Chicken and it was the perfect compliment.Most orzo salads have a Greek influence to them but this was refreshing with a Mexican influence to the flavors and I can see myself turning to this recipe any time I need a light side dish to a meal with a Mexican flair.Thank you Dancer for sharing the recipe.”

  • “Rave reviews, without the olive oil!I added a little white wine vinegar”

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