Festive Black Bean, Orzo, and Turkey Salad
September 30, 2020
Persons
8
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Notes
Recipe courtesy of S&W
Ingredients
- Salad
- 1 1/2 cups uncooked orzo (9oz)
- 2 (15oz) cans S&W® Black Beans (drained, rinsed)
- 2 cups chopped cooked turkey (10oz)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 medium red onion, chopped
- 1 jalapeño or other green chile, seeded, finely chopped
- 1/2 cup fresh cilantro leaves, chopped
- Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 2 large garlic cloves, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup olive oil
Instructions
- Cook pasta as directed on package. Drain; rinse with cold water.
- Meanwhile, in large bowl, mix beans, turkey, peppers, onion, chile and cilantro.
- In blender or food processor, combine lime juice, vinegar, garlic, cumin, dry mustard, salt and pepper. Cover; blend on medium speed 15 seconds or until smooth. With machine running, slowly add olive oil through feed cap, blending until thick and creamy.
- Add cooked pasta and dressing to bean mixture; toss to coat.
- Tips: You could substitute 9 ounces of any small pasta for the orzo.
- Use deli turkey or leftover roast turkey in this recipe. Or, you could substitute cooked chicken for the turkey.
