7 Days of Salad. Day 3: Orzo Salad with Black-Eyed Peas, Olives & Cucumber

Orzo Day 3A quick public service announcement via Tiny Kitchen Stories:  I will be participating in Automattic’s Worldwide 5k WP event taking place between April 23-29.  If the idea of running 3.1 miles “along” with a bunch of other bloggers appeals to you, get the details at Automattic Worldwide 5k WP.  After you run, blog about it.

Onward.  Day three.  Pasta salad.  But not PASTA salad, because there’s a nice balance of vegetables to go along with the carbs.  I love having a salad that I can mix up early in the day for dinner that night; the flavors just get better.

Orzo Salad with Black-Eyed Peas, Olive & Cucumber
Serves 4
Another easy, oil-free salad with tons of zesty flavor that is easy to make!
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445 calories
79 g
0 g
4 g
28 g
1 g
259 g
175 g
11 g
0 g
2 g
Nutrition Facts
Serving Size
259g
Servings
4
Amount Per Serving
Calories 445
Calories from Fat 29
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 175mg
7%
Total Carbohydrates 79g
26%
Dietary Fiber 13g
54%
Sugars 11g
Protein 28g
Vitamin A
14%
Vitamin C
65%
Calcium
16%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15 ounce can black-eyed peas, drained and rinsed
  2. 3/4 cup whole wheat orzo
  3. 1 tomato, chopped
  4. 2 Tbsp. fresh parsley, chopped
  5. 2 Tbsp. red wine vinegar
  6. 2 Tbsp. orange juice
  7. 2 cloves garlic, minced
  8. 1/2 English cucumber, cored and diced
  9. 1/2 cup pitted Kalamata olives, chopped
  10. 1/3 cup red onion, chopped
  11. 1 tsp. lemon zest
  12. 2 Tbsp. lemon juice
  13. 2 Tbsp. vegetable broth
  14. 1 tsp. dried oregano
  15. 1/4 cup pepperoncini, chopped
Instructions
  1. First, cook the orzo according to package instructions; drain and set aside.
  2. In a large bowl, combine the black-eyed peas, tomato, parsley, garlic and the red wine vinegar and orange juice. Add a pinch of salt and pepper, stir and let marinate for about 15 minutes.
  3. In another bowl, combine the orzo, cucumber, olives, red onion, lemon zest, lemon juice, broth, oregano and pepperoncini. Add a pinch of salt and pepper. Now you're ready to combine the black-eyed peas mixture with the orzo mixture.
  4. If desired, layer plates with fresh greens and then top with the orzo salad.
beta
calories
445
fat
4g
protein
28g
carbs
79g
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an unrefined vegan http://anunrefinedvegan.com/

Whole Wheat Orzo, Dry

30 thoughts on “7 Days of Salad. Day 3: Orzo Salad with Black-Eyed Peas, Olives & Cucumber

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