Bursting with Southwestern flavors, this salad is as delicious as it is easy.

　　

Ingredients

6 servings

　　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

　　

Step 1

Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.

　　

Step 2

Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.

　　

menu suggestions

Step 3

This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.

　　

Step 4

Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.

　　

nutrition information

Step 5

Calories: 272

　　

Step 6

Total Fat: 6g

　　

Step 7

Protein: 10.5g

　　

Step 8

Carbohydrates: 45g

　　

Step 9

Fiber: 8g

　　

Step 10

Sodium: 280mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).