Black Bean & Jalapeno Orzo Salad
1/2 pound orzo pasta, cooked according to instructions on package
1 each, red, yellow and green bell pepper, diced
¼ to ½ cup red onion, finely chopped
2 15-ounce cans of black beans, drained and rinsed well
1 to 2 avocados, chopped
2 cups cherry tomatoes, whole or cut in half
Jalapeno Dressing Ingredients:
3 tablespoons fresh lime juice
1 ½ teaspoon tablespoons white wine vinegar
2 large garlic cloves
½ teaspoon salt
1 ½ teaspoons cumin
1 to 2 jalapeno peppers (taste to determine level of heat), seeded and chopped (add some seeds for extra heat as desired)
1 bunch cilantro – use stems too, except for very bottom part
½ cup canola oil
Cook the pasta according to the direction on the package, until al dente. Drain and immediately rinse under cold water; set aside until cool.
In a food processor, blend all of the dressing ingredients until fully combined. Taste and add salt and other ingredients as desired.
In a large bowl, add the cooked pasta, all other salad ingredients and the dressing; toss gently until well combined. Cover and refrigerate. Remove salad from refrigerator to rest at room temperature for 30 minutes before serving.
To double this recipe:
Double all salad and dressing ingredients, except the jalapeno (unless desired) and increase the oil to 2/3 cup.