Southwest Orzo and Bean Salad
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
Sunset AUGUST 1999
Yield: Makes 4 main-dish servings
2/3 cup dried orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions or chives
1 teaspoon grated lime peel
1/3 cup plus 1 tablespoon lime juice
About 1/2 teaspoon pepper
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
Amount per serving
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg