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Black Bean and Orzo Salad
6 oz dried black beans, cooked (or 2x15 oz cans)
4 oz (~1/2 cup) orzo (rice-shaped pasta), cooked
1 cup fresh tomato, chopped
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbsp sesame oil
1/4 cup prepared salsa (preferably with hot peppers and/or garlic)
Drain and rinse both beans and orzo in cold water. Combine all,
whisking oils and vinegar together before adding. Chill overnight
to allow flavors to mingle.
Serve with warmed pita bread as a pocket sandwich.
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Black Bean Orzo