Salsa, Orzo, and Black Bean Salad

• 1 cup orzo (rice-shaped pasta)
• One 15-to 16-ounce can black beans, drained and rinsed
• 1 cup frozen or fresh corn kernels, cooked
• 1/2 medium green or red bell pepper, finely diced
• 1 cup prepared salsa, any interesting flavor (try chipotle or cilantro-garlic)
• 1/4 to 1/2 chopped fresh cilantro
• 2 to 3 scallions, green parts only, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 2 tablespoons lemon or lime juice, or more to taste
• Salt and freshly ground pepper to taste

1. Cook the orzo in plenty of rapidly simmering water until al dente.
2. Drain and rinse until cool, then drain well again.
3. Meanwhile, combine the remaining ingredients in a serving bowl.
4. Add the cooked orzo and toss together.
5. Check the seasoning and serve.
6. This is a pleasant accompaniment to Tofu Rancheros (page 58).
7. Embellish the plates with sliced avocados and oranges.
8. Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
9. Calories: 272
10. Total Fat: 6g
11. Protein: 10.5g
12. Carbohydrates: 45g
13. Fiber: 8g
14. Sodium: 280mg

orzo, black beans, corn kernels, bell pepper, salsa, fresh cilantro, scallions, extra virgin olive oil, ground cumin, lemon, salt

Taken from www.epicurious.com/recipes/food/views/salsa-orzo-and-black-bean-salad-390531 (may not work)