Orzo Salad

There is nothing super special about this (is it noticeable that I don’t think any of my recipes are special?)  It’s quite easy to make and has a light, refreshing taste- maybe that’s where its specialness lies.  It might come in useful as a summer salad for a potluck or a light meal. I used corn and black beans for those essential amino acids and lightly steamed broccoli for the perfect crunch. In any case bring your own flare to it and enjoy!  You can serve and eat this straight from the stove or cooled as a salad.

What you’ll need/Ingredients for Orzo:
  1 cup Orzo
  ½ cup cooked corn kernels (preferably from a cob)
  ½ cup cooked black beans
  1 cup broccoli
  Salt, pepper, cayenne (if you like those things)

What you’ll need/Ingredients for Dressing:
  1 tbls. Juice from lemon
  1 tbls. Honey
  ½ tbls. Balsamic vinegar
  ½ tbls. Olive oil
  ½ tsp.  Braggs or soy sauce

What’s Next:
  -Cook Orzo until al dente and drain, then place in a large bowl.
  -While Orzo is cooking, mix all the dressing ingredients together in a bowl and whisk until well incorporated.
  -Lightly steam broccoli until it turns bright green and add broccoli to the drained orzo.
  -Add cooked black beans and corn to the orzo.  Mix to incorporate adding salt, pepper, and cayenne to taste.
  -Add dressing to Orzo and lightly stir until evenly distributed.

Serve warm (or cool in the fridge) and enjoy!

**Feeds 4 Martys**

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