You might have thought that I was done cooking pulses. You were wrong! I was away last week for the Canadian Beef Industry Conference and then my parents were here. And my co-worker is on vacation.

Anyway, this salad is awesome.

Salsa, Orzo and Black bean salad

Makes 6 servings
You need:
1 cup orzo (rice shaped pasta)
One 15 to 16 oz can of black beans, drained and rinsed
1 cup frozen or fresh corn kernels, cooked
½ green or red bell pepper, finely diced
1 cup prepared salsa
1/4 to ½ cup chopped fresh cilantro
2 to 3 scallions, green parts only
2 tablespoons olive oil
1 teaspoon ground cumin (I was out, so I used chipotle, which made it nice and spicy)
2 tablespoons or lemon or lime juice
salt and fresh ground pepper

1. Cook orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
2. Combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together.

This salad keeps extremely well!

From Vegan Express by Nava Atlas