Festive Black Bean, Orzo and Turkey Salad
This hearty and satisfying Mediterranean-style entrée salad is a wonderful choice for a one-dish meal anytime of the year.
3 1/2 cups cooked black beans, drained and rinsed
2 cups cooked lean turkey, chopped
1 1/2 cups orzo or other small pasta
1 red bell pepper, diced
1 fresh green chili pepper, chopped (if desired)
1 yellow bell pepper, diced
1 medium sweet red onion, chopped
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice
1 1/2 tablespoons white wine vinegar
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2/3 cup olive oil
6 cups romaine lettuce leaves, torn
- Cook pasta in boiling water 6 to 8 minutes, or until al dente. Drain and rinse under cold water, then drain again.
- In a blender or food processor, blend lime juice, vinegar, garlic, dry mustard, and other seasonings together until smooth. Slowly add oil during blending process until dressing is thick and creamy.
- In a salad bowl, mix pasta, turkey, peppers, onion, beans and cilantro. Pour dressing over turkey/bean mixture and toss until well coated.
- Divide torn lettuce leaves among 6 plates and top with salad mixture.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.