Warm Orzo, Black Beans and Smoked Turkey Salad

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Warm Orzo, Black Beans and Smoked Turkey Salad Ingredients

NORMA WRENN	3 tb Red wine vinegar
4 ts Olive oil, divided	1 ts Ground cumin
12 oz Whole onion; peeled, ends	1/8 ts To 1/4 t red pepper flakes
11 oz Ready-cut onions, chopped	1/2 c Frozen corn kernels
1 lg Clove garlic; peeled, ends	15 oz Can no-salt-added black
12 oz Red peppers; washed, cored	9 oz Smoked turkey breast, cut
11 oz Ready-cut pepper	3/4 c Orzo, cooked according to
6 tb Dry white wine

Instructions for Warm Orzo, Black Beans and Smoked Turkey Salad

Heat a large nonstick pan until it is very hot. Reduce heat to medium-high and add 2 teaspoons of the oil and the onion. Saute the onion until it softens and begins to brown. Add garlic to onion as it cooks. Add red peppers to the onion as it cooks, then cook a few minutes longer. When pepper begins to soften add the wine; reduce heat and continue cooking until the peppers are soft, a few minutes In a bowl large enough to hold all the ingredients, whisk the remaining 2 teaspoons oil with the vinegar, cumin and red pepper flakes. Stir the corn into the onion mixture and cook a couple of minutes to heat through. Add turkey pieces to the bowl with the cooked vegetables and black beans. Stir in warm, drained pasta. Serve warm. Per serving: calories 563; fat 12g; cholesterol 36mg; sodium 623mg; carbohydrate 82g; protein 36g Diabetic exchanges: 1/4 fruit; 2 vegetable, 4-1/2 bread, 2 lean meat, 3/4 fat. Not recommended for diabetics because of wine. Source: Detroil Free Press Posted to MC-Recipe Digest V1 #600 by Nancy Berry on May 06, 1997

Main Ingredient: TurkeyCuisine: Uncategorized

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