Scarlet Runner and Tomato Orzo Salad with Oregano-Lemon Vinaigrette

Black and lavender mottled Scarlet Runner beans add beautiful color and creamy texture to this lively orzo salad.

Serves: 12
Serving Size: 3/4 cup
20 mins Prep time 3 hrs Cook time
20 mins Prep time
3 hrs Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 200Calories: 200Cholesterol: 6mg
  • Sodium: 309mgProtein: 7g
  • Total Fat: 8gFiber: 4g
  • Carbohydrate: 25g