Olio d'Oliva e Pomodoro
Susan A Court
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Turkey, Black Bean and Orzo Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Oils
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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
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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