Orzo With Black Beans And Asparagus Salad

• 1 cup uncooked orzo (rice-shaped pasta)
• 1 1/2 cups (1-inch) diagonally cut asparagus
• 1 1/2 cups chopped seeded tomato
• 1 cup rinsed and drained canned black beans
• 2 tablespoons minced fresh cilantro
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, crushed
• 1/4 cup (1 ounce) shredded reduced-fat
• Cheddar cheese

1. Cook orzo according to package directions, omitting salt and fat.
2. 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.
3. 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.

orzo, tomato, black beans, fresh cilantro, balsamic vinegar, extra virgin olive oil, salt, black pepper, garlic, cheddar cheese

Taken from www.myrecipes.com/recipe/orzo-with-black-beans-asparagus-salad (may not work)