Best 2 Lemony Orzo Two Bean Salad Recipes
Bursting with bright, tangy flavors and a delightful combination of textures, lemony orzo two bean salad is a refreshing and satisfying dish that's sure to be a hit at any gathering. Packed with tender orzo pasta, hearty and protein-rich beans, a medley of crisp vegetables, and a zesty lemony dressing, this vibrant salad is a perfect balance of taste and nourishment. Whether you're looking for a light and healthy lunch option, a flavorful side dish, or a vibrant addition to your next potluck, this lemony orzo two bean salad has got you covered. So, let's dive into the wonderful world of flavors and textures that make this salad a culinary delight!
Here are our top 2 tried and tested recipes!
LEMONY ORZO TWO BEAN SALAD
Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
- In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
- Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
- Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
LEMONY TWO-BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Sprinkle 1/2 sliced lemon with 1 teaspoon kosher salt and set aside. Cook 12 ounces green beans (trimmed) in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Saute 2 smashed garlic cloves in olive oil over medium heat, 3 minutes. Add one 15-ounce can cannellini beans (drained and rinsed), the green beans and a pinch of red pepper flakes; cook 2 minutes. Pat the lemon slices dry; chop and add to the beans along with some chopped parsley. Season with salt.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use fresh ingredients: Fresh ingredients will always yield the best results, so try to use them whenever possible.
- Don't overcook the orzo: Orzo is a small pasta that can easily overcook, so be careful not to boil it for too long. Cook it just until it is al dente, or slightly firm to the bite.
- Use a variety of beans: This recipe calls for two types of beans, but you can use any variety that you like. Some good options include black beans, kidney beans, or chickpeas.
- Add some fresh herbs: Fresh herbs can really brighten up this salad, so don't be afraid to add some. Some good options include basil, oregano, or thyme.
- Make it ahead of time: This salad is perfect for making ahead of time, so it's a great option for busy weeknights. Just store it in the refrigerator for up to 3 days before serving.
Conclusion:
This Lemony Orzo Two-Bean Salad is a delicious and refreshing salad that is perfect for summer. It's packed with flavor and texture, and it's also very easy to make. So next time you're looking for a light and healthy meal, give this salad a try. You won't be disappointed!
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