BLACK BEAN, CORN AND ORZO SALAD
Courtesy of Bev Shaaffer - Mustard Seed Market and Cafe Natural Foods Cookbook

Ingredients
8 ounces orzo
1/4 teaspoon salt
3 tablespoons + 1 teaspoon extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans
1 cup corn kernals, fresh if in season, frozen if not
1 small red bell pepper, halved, seeded and cut into thin slivers
1 cup prepared salsa
2 scallions coarsly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/3 cup toasted pecan halves or chopped pecan pieces

Instructions
Bring a large pot of water to a boil.  Add orzo and salt and stir, cooking for 8 to 10 minutes or until orzo is done but still firm to the bite.  Drain; toss with 1 teaspoon of the olive oil and set aside.

Whisk together the lime juice, remaining olive oil, cumin and black pepper.  Gently stir in orzo black beans, corn, pepper strips, salsa, scallions, cilantro and parsley.

Stir in toasted pecans and taste salad: adjust seasonings as desired.  Serve at room temperature or chill 30 minutes prior to serving.  Makes 4 servings.

Note:
Cooked rice can be substituted for orzo.  Add a little extra oil and lime juice to the recipe if needed.

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