Orzo and Bean Salad with Charred Radicchio and Olives

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Prep time

20m

Total time

25m

Yields

Servings

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About this Recipe
More Recipes like this

Delicious salad with spicy Balsamic Dressing

This delicious bean and pasta salad can be served as a delicious lunch or as a side dish for dinner.

Ingredients
Directions

Ingredients

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Spicy Balsamic Dressing:

½ cup

GOYA® Extra Virgin Olive Oil

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¼ cup

GOYA® Balsamic Vinegar

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1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

spicy mustard

2 tsp.

GOYA® Adobo All-Purpose Seasoning Light with Pepper

Adobo Light with Pepper (50% Less Sodium)

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1 tsp.

GOYA® Honey

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Salad:

radicchio, quartered

12 oz.

orzo, cooked according to package directions

2 cups

halved cherry tomatoes

1 can (15.5 oz.)

GOYA® Low Sodium Dark Kidney Beans

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1 can (6 oz.)

GOYA® Large Pitted Ripe Black Olives

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shallots, sliced

¼ cup

finely chopped fresh parsley, divided

Directions

Kitchen View

Step 1

Spicy Balsamic Dressing: Whisk together oil, vinegar, garlic, mustard, seasoning and honey.

Step 2

Salad: Preheat grill to medium-high; grease grate well. Brush radicchio with 1 tbsp dressing. Grill radicchio, turning once, for 4 to 5 minutes or until lightly charred. Let cool slightly and slice thinly.

Step 3

Toss orzo with remaining dressing. Stir in cherry tomatoes, kidney beans, olives, shallots and 3 tbsp parsley. Transfer to serving plate. Top with radicchio and sprinkle with remaining parsley.