Name: Gluten free orzo salad with black beans, avocado and cilantro
Prep time: 10 min
Ingredients: 1 cup gluten free orzo (cooked al dente); 1 cup black beans (cooked (if canned, rinse and drain well)); 1 cup tomatoes (diced); 1 cup cilantro leaves (chopped); ½ cup white onion (chopped); ½ jalapeño (minced); ¾ cup red wine vinaigrette; 1 Hass avocado (peeled, seeded and diced); ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 1 tablespoon agave syrup or honey; ½ teaspoon salt

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Gluten free orzo salad with black beans, avocado and cilantro.

I owed you this recipe since I published my grilled pork meatballs. It’s perfect for pairing with barbecues, although I also like it as a main dish at lunch. Best of all is that while the orzo is cooked, you chop the rest of the ingredients, make the vinaigrette and have your salad ready in a jiffy.

I love orzo because it seems like rice but it’s actually pasta and in this case it’s gluten free! Watch the video to see how to make it step-by-step and please subscribe to my YouTube channel, where I will be posting videos with recipes and cooking techniques.

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Gluten free orzo salad with black beans, avocado and cilantro

Prep Time10 mins

Ingredients

1 cup gluten free orzo cooked al dente
1 cup black beans cooked (if canned, rinse and drain well)
1 cup tomatoes diced
1 cup cilantro leaves chopped
½ cup white onion chopped
½ jalapeño minced
¾ cup red wine vinaigrette
1 Hass avocado peeled, seeded and diced
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon agave syrup or honey
½ teaspoon salt

Instructions

In a jar with a lid, make a vinaigrette with the oil, vinegar agave syrup and salt, and shake vigorously to emulsify.
In a bowl, add all dry ingredients except avocado.
Add the vinaigrette and combine.
Add the avocado and combine.
Refrigerate and let stand covered at least half an hour before serving.

Course: Salads

Cuisine: Gluten Free

Author: Enri