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Gluten free orzo salad with black beans, avocado and cilantro

Prep Time10 mins
Course: Salads
Cuisine: Gluten Free
Author: Enri


  • 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


  • 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.