Black and lavender mottled Scarlet Runner beans add beautiful color and creamy texture to this lively orzo salad that is topped with an oregano lemon vinaigrette.
20m
PREP TIME
3hr
COOK TIME
200
CALORIES
14
INGREDIENTS
Servings: 12 (3/4 cup)
Ingredients
- 1 cup dried heirloom beans, such as Scarlet Runner, Christmas Lima, Scarlet Emperor or Black Valentine
- 1/2 pound fresh green beans, cut into 1 1/2-inch pieces
- 1 cup orzo
- 4 tablespoons olive oil, divided
- 1/2 cup thinly sliced red onion
- 2 cups grape tomatoes, halved
- 1 teaspoon minced fresh garlic
- 1/4 cup toasted pine nuts
- 1 teaspoon grated lemon peel
- 4 teaspoons lemon juice
- 1 1/2 teaspoons McCormick® Ground Oregano
- 1 1/2 teaspoons McCormick Sea Salt Grinder, 2.12 oz
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 cup crumbled feta cheese
INSTRUCTIONS
- 1 Soak and cook heirloom beans as directed on package until tender. Drain and set aside
- 2 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
- 3 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
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