Festive Black Bean, Orzo, and Turkey Salad

INGREDIENTS

3-1/2 cups cooked Black Beans, drained and rinsed or 1-1/3 cups dry
Black Beans
2 cups cooked lean turkey, chopped
1-1/2 cups orzo or other small pasta
1 red bell pepper, diced
1 fresh green chili pepper, chopped (if desired)
1 yellow bell pepper, diced
1 medium sweet red onion, chopped
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice
1-1/2 tablespoons white wine vinegar
2 large garlic cloves, chopped
1-1/2 teaspoons ground cumin
1 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2/3 cup olive oil
6 cups romaine lettuce leaves, torn

PREPARATION

Cook pasta in boiling water 6 to 8 minutes, or until al dente. Drain and rinse under cold water, then drain again.

In a blender or food processor, blend lime juice, vinegar, garlic, dry mustard, and other seasonings together until smooth. Slowly add oil during blending process until dressing is thick and creamy.

In a salad bowl, mix pasta, turkey, peppers, onion, beans and cilantro. Pour dressing over turkey/bean mixture and toss until well coated. Divide torn lettuce leaves among 6 plates and top with salad mixture.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 6
Serving size: 2 cups
Calories: 300
Carbohydrates: 49g
Fat: 3g
Cholesterol: 22mg
Protein: 22g
Fiber: 10g
Sodium: 490mg (327mg if using dry beans)

FOOD EXCHANGES

2 starch/bread
2 lean meat
1 fruit
1 vegetable

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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