Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 8 ounces, weight Orzo Pasta
- 2 sprigs Fresh Parsley, Finely Chopped
- ¼ teaspoons Fresh Ground Black Pepper
- ½ teaspoons Ground Cumin
- 2 Tablespoons Olive Oil
- 1 Tablespoon White Wine Vinegar
- 1 can Yellow Corn, Drained
- 1 can Black Beans, Drained And Rinsed
Preparation Instructions
Prepare pasta according to package directions; drain.
In a large bowl, combine parsley, pepper, cumin, olive oil and vinegar. I typically do not add salt, since there is enough sodium from the canned items.
Add pasta, corn and beans to the dressing. Cover and refrigerate overnight for maximum flavor. Garnish with tomato wedges, or if they are out of season, cut up a few whole, canned tomatoes, which is what I did.
