One Dish Dinner
Cannellini-Orzo Salad with Lemon-Dill Vinaigrette
Ingredients
- 2 lb green beans, trimmed and cut into 2-inch pieces
- 12 oz orzo
- ⅓ cup fresh lemon juice
- ⅓ cup extra virgin olive oil
- 3 Tbsp chopped fresh dill
- ½ tsp salt
- ½ tsp pepper
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 small red onion, thinly sliced
Instructions
- Cook green beans in boiling water to cover in large Dutch oven 3 minutes or until tender. Remove green beans from boiling water, reserving water in Dutch oven. Plunge beans into a bowl of ice-cold water. Let stand 1 to 2 minutes. Drain beans.
- Return reserved water to a boil; add orzo, and cook according to package directions.
- Meanwhile, combine lemon juice, oil, dill, salt, and pepper in a bowl. Add green beans, orzo, cannellini beans, and onion; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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