Orzo with Black Beans and Asparagus Salad

By michelew7

Ingredients

• 1 cup orzo, uncooked
• 1 1/2 cups asparagus, 1 inch diagonally cut
• 1 1/2 cups tomatoes, chopped and seeded
• 1 cup black beans, rinsed and drained
• 2 tablespoons cilantro, fresh, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 clove crushed garlic
• 1 ounce reduced-fat shredded sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

Cook orzo according to package directions, omitting salt and fat.

While orzo cooks, steam asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain well, and pat dry with paper towels.

Drain orzo, reserving 2 tablespoons cooking liquid. Combine orzo, asparagus, tomato, beans, and cilantro in a large bowl. Combine reserved 2 tablespoons cooking liquid, vinegar, oil, and next 3 ingredients in a small bowl; stir with a whisk. Pour dressing over salad; toss gently. Sprinkle with cheese.

177 calories per 1 cup serving (6 servings)