| |
| INGREDIENTS |
| 2 cans |
(15 oz.) black beans, rinsed and drained |
| ¼ cup |
ripe olives, sliced and drained |
| 2 |
medium tomatoes, seeded and chopped |
| ¼ cup |
green onions, chopped |
| ¼ cup |
fresh cilantro, chopped |
| 2 tbsp. |
olive oil or vegetable oil |
| 2 tbsp. |
lime juice |
| 1 tsp. |
cumin, ground |
| ¼ tsp. |
pepper |
| ⅛ tsp. |
salt |
| 1½ cups |
cooked orzo |
| 4 cups |
fresh spinach |
|
|
|
| RECIPE |
- Mix beans, olives, tomatoes, onions, and cilantro in large bowl.
- Whisk together oil, lime juice, cumin, pepper, and salt.
- Toss orzo in with bean mixture and dress.
- Let stand for 1 hour to blend flavors.
- Serve at room temperature as a side dish on bed of spinach leaves.
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| SERVING SUGGESTION |
SERVING SIZE:
½ c. spinach w/1 c. salad
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
236 |
|
| Total Fat |
7 g |
|
| Sodium |
550 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
9 g |
|
| Protein |
11 g |
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