Gluten free orzo salad with black beans, avocado and cilantro (VIDEO)

Gluten free orzo salad with black beans, avocado and cilantro. I owed you this recipe since I published my grilled pork meatballs. It’s perfect for pairing with barbecues, although I also like it as a main dish at lunch. Best of all is that while the orzo is cooked, you chop the rest of the ingredients, make the vinaigrette and have your salad ready in a jiffy.


I love orzo because it seems like rice but it’s actually pasta and in this case it’s gluten free! Watch the video to see how to make it step by step and please subscribe to my YouTube channel, where I will be posting videos with recipes and cooking techniques weekly.
Gluten free orzo salad with black beans, avocado and cilantro | Ingredients for 6 servings
1 cup gluten free orzo, cooked al dente
1 cup black beans, cooked (if canned, rinse and drain well)
1 cup tomatoes, diced
1 cup cilantro leaves, chopped
½ cup white onion, chopped
½ jalapeño, minced
¾ cup red wine vinaigrette
1 Hass avocado, peeled, seeded and diced

Ingredients for the vinaigrette
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon agave syrup or honey
½ teaspoon salt

Preparation
In a jar with a lid, put all vinaigrette ingredients and shake vigorously to emulsify.
In a bowl, add all dry ingredients except avocado.
Add the vinaigrette and combine.
Add the avocado and combine.

Refrigerate and let stand covered at least half an hour before serving.
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