This yummy summer gluten-free orzo salad is easy to make and a surefire crowd pleaser. Take it to your next cookout, pack it in your picnic basket or enjoy it sitting cross-legged right in your backyard.
- 1½ cups gluten-free orzo
- ½ pound tomatillos, husked and washed well
- 1 15-ounce can black beans, drained and rinsed
- ¼ cup chopped cilantro
- 1 clove garlic, minced
- 2 teaspoons olive oil
- Juice of 1 lime, about 2 tablespoons
- Salt and pepper, to taste
Bring a large pot of water to a boil and cook orzo until tender, about 10 minutes.
While orzo is cooking, dice the tomatillos into bite-size pieces and add to a large bowl. Add the remaining ingredients, mix and let sit until orzo is finished cooking.
Add the orzo to the bowl and stir until everything is combined. Adjust seasonings to taste before serving. Serve warm or cold.
Nutrition Analysis: 260 cal, 3.5 g fat, 0 mg chol, 100 mg sodium, 52 g carbs, 7 g fiber, 2 g sugar, 7 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.