Since I made the Lemon Orzo Soup, I had thought of making salad since I had little Orzo leftover. I love orzo because, not only is this tiny pasta totally cute, but it’s also extremely amenable to infusing with other flavors. As you know I am also zucchini lover, I had to add the zucchini to the salad. This salad is prepped slightly different then the usual salads. I sautéed the vegetables slightly because raw zucchini would not taste good! This salad is prepped quickly and it is delicious yet filling. Since the weather is getting warmer, I will be making more delicious soup & salad recipes!
1 tbsp olive oil
1 medium zucchini (chopped )
1 medium onion (chopped)
3 cloves of garlic (finely chopped)
1 small green bell pepper (chopped)
2 cups orzo cooked
1 cup black beans
1 tsp red chili flakes
1 tsp black pepper powder
salt to taste
1 tsp lemon juice
In a medium pan, heat olive oil. Add garlic, onions and cook until tender. Add Zucchini and cook until zucchini is slightly cooked. You still want little crunch when you eat the zucchini. Add bell pepper, cooked orzo, black beans, salt, pepper, red chili flakes, lemon juice. Keep stirring until everything is mixed properly. Turn off the heat and serve hot or cold.
P.S. You can skip the chili flakes and adjust black pepper to your taste if you don’t want it spicy. I like little kick to my salads.