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.