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Turkey, Black Bean and Orzo Salad
Gourmet Archives
3
tablespoons fresh lime juice
1
1/2 tablespoons white wine vinegar
2
large garlic cloves, minced
and mashed to a paste
with
1/2 teaspoon salt
Tabasco
to taste
1
1/2 teaspoons ground cumin
2/3
cup olive oil
1/2
pound (about 1 1/4 cups) orzo
4
cups diced poached turkey breast
1
red bell pepper, chopped fine
1
yellow bell pepper, chopped fine
1
red onion, quartered lengthwise,
sliced thin crosswise (1 1/2 cups)
Two
15-ounce cans black beans
1/3
cup finely chopped fresh
coriander [cilantro]
2
avocados
For the dressing: In blender blend together lime juice, vinegar,
garlic
paste, Tabasco, cumin and salt and pepper to taste until mixture is
smooth. With motor running
add oil in a stream and blend dressing
until emulsified.
In
a large saucepan of boiling salted water cook the orzo al dente, drain
it in a colander and rinse it under cold water. Let the orzo cool.
In
a large bowl toss it together with turkey, bell peppers, onion, black
beans, coriander and dressing. Gently
fold in diced avocado and serve.
Serves 6.
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