Thursday, September 6, 2007

Best Lunch Ever.

I have eaten this for lunch all week and am not sick of it yet. My friend A. The Francophile sent the recipe to me way back in 1999; it's been in my recipe binder ever since.

Black Bean, Orzo, and Tomato Salad

1 c. orzo
2 (19 oz.) cans black beans, drained and rinsed (though I only had one can, and it was still fine)
1 1/2 cups diced tomatoes
1/2 cup chopped sweet red onion
1 1/2 T(ablespoons) Dijon mustard
3 T red wine vinegar
1 T minced garlic
1/4 teaspoon crushed red pepper flakes
6 T olive oil
3 T chopped fresh basil
2 T chopped fresh parsley

Cook orzo according to package instructions. In a bowl, combine cooked orzo with beans, tomatoes, onion. In another bowl, whisk together mustard, vinegar, garlic, and pepper flakes. Gradually add olive oil. Toss salad with dressing. Serve, or refrigerate and bring to room temperature 30 minutes before eating. Toss with basil and parsley just before eating.


g-o-b-o-f said...

I made this yesterday - it was good. I ate it today for dinner and it was delicious. It must get better after it sits for a little while. All of the flavors had mellowed and melded. It was well worth the orzo purchase.

flossie said...

Woo hoo! I will tell The Francophile that her recipe is getting the thumbs-up.