Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:10 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (915g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 374 (60%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 42mg||13 %|
|Sodium 2328.6mg||80 %|
|Potassium 866.4mg||23 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 39.8g|
|Protein 21.7g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 626
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