Warm Orzo and Black Bean Salad With Smoked Turkey

• 8 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
• 1 clove garlic
• 3 teaspoons olive oil
• 16 ounces whole red, green and yellow peppers or 14 ounces chopped ready-cut (4 cups)
• 1/2 cup dry sherry
• 1/2 cup frozen corn
• 1 cup uncooked pasta, preferably orzo
• 1 15-ounce can no-salt-added black beans
• 2 tablespoons red wine vinegar
• 1 teaspoon cumin
• 1/4 teaspoon hot red pepper flakes
• 1/2 teaspoon turmeric
• 9 ounces smoked turkey breast

1. Bring water for pasta to a boil.
2. Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
3. Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft.
4. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
5. Meanwhile, drain the beans and rinse thoroughly.
6. Cook the pasta according to package directions.
7. Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
8. Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
9. When the pasta is cooked, drain and add to the bowl.

onion, clove garlic, olive oil, red, sherry, frozen corn, pasta, salt, red wine vinegar, cumin, hot red pepper, turmeric, turkey breast

Taken from cooking.nytimes.com/recipes/842 (may not work)