Black and lavender mottled Scarlet Runner beans add beautiful color and creamy texture to this lively orzo salad.
Soak and cook heirloom beans as directed on package until tender. Drain and set aside
Prepare ice water bath in large bowl; set aside. Bring large saucepan of salted water to boil on high heat. Add green beans; cook 1 minute. Immediately transfer green beans with slotted spoon to ice water to stop cooking process. Drain green beans; set aside. Return saucepan of salted water to boil on high heat. Add orzo; cook as directed on package. Drain and set aside
Heat 2 tablespoons of the oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until slightly softened. Add tomatoes, green beans and garlic; cook and stir 5 minutes or until tomatoes soften slightly. Remove skillet from heat. Add cooked orzo, cooked beans, pine nuts, remaining 2 tablespoons oil, lemon peel, lemon juice, oregano, sea salt and pepper; toss to mix well. Serve warm or at room temperature. Sprinkle with feta cheese before serving
To prepare with Canned Beans: Omit Step 1 and substitute 1 can (15 ounces) black beans, kidney beans or cannellini beans, drained and rinsed, for the heirloom beans. Add to the skillet with the cooked orzo. Decrease sea salt to 1 teaspoon.