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Orzo salad with black beans, tuna, capers, tomatoes and basil marinated legumes

Orzo salad with black beans, tuna, capers, tomatoes and basil marinated legumes

Here is a colorful recipe to eat with the eyes! Ideal to take on the go or to serve as an side dish.

Portion
4
 
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Cooking time

Ingredients

  • 2/3 c (160 ml) orzo
  • 1 can 14 oz (398 ml) Bonduelle black beans
  • 1/4 c (60 ml) sun-dried tomato pesto
  • 1 tbsp (15 ml) rice vinegar
  • 1 can 6 oz (184 ml) tuna, drained
  • 1 tbsp (15 ml) capers
  • Freshly ground pepper
  • 1 c (250 ml) cherry tomatoes, quartered
  • 1 c (250 ml) hearts of palm, sliced in rounds
  • 2 tbsp (30 ml) fresh basil, chopped
  • 1 to 2 c (250 to 500 ml) mixed lettuce (mesclun)

Preparation

  1. Cook orzo according to package directions, drain and cool under cold water.
  2. In a bowl, combine the black beans with pesto and vinegar.
  3. In another bowl, mix the tuna with capers and season with pepper to taste.
  4. In another bowl, toss tomatoes with hearts of palm and basil.
  5. In 4 big mason jars, divide the orzo, followed by the beans, tuna, tomato mixture and finish with the lettuce.
  6. Keep in the fridge for lunches.
  7. Enjoy in the jar or upside down on a plate.

Nutritional value (per serving):

  • Calories: 244
  • Proteins: 21 g
  • Lipids: 2 g
  • Glucides: 37 g
  • Fibers: 9 g
  • Sodium: 382 mg

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