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+ servings

Goya Foods Orzo and Bean Salad with Charred Radicchio and Olives

This delicious bean and pasta salad can be served as a delicious lunch or as a side dish for dinner.
Course Entrées, Salads, Sides
Servings 6 servings

Ingredients
  

Spicy Balsamic Dressing

  • ½ cup GOYA® Extra Virgin Olive Oil
  • ¼ GOYA® Balsamic Vinegar
  • 1 Tbsp, GOYA® Minced Garlic
  • 1 Tbsp. spicy mustard
  • 2 tsp. GOYA® Adobo All-Purpose Seasoning Light with Pepper1
  • 1 tsp. GOYA® Honey

Salad

  • 1 head radicchio quartered
  • 12 oz. orzo cooked according to package directions
  • 2 cups halved cherry tomatoes
  • 1 can GOYA® Low Sodium Dark Kidney Beans 15.5 oz.
  • 1 can GOYA® Large Pitted Ripe Black Olives 6 oz.
  • 2 shallots sliced
  • ¼ cup finnely chopped fresh parsley divided

Instructions
 

Spicy Balsamic Dressing

  • Whisk together oil, vinegar, garlic, mustard, seasoning and honey.

Salad

  • Preheat grill to medium-high; grease grate well. Brush radicchio with 1 tbsp dressing. Grill radicchio, turning once, for 4 to 5 minutes or until lightly charred. Let cool slightly and slice thinly.
  • Toss orzo with remaining dressing. Stir in cherry tomatoes, kidney beans, olives, shallots and 3 tbsp parsley. Transfer to serving plate. Top with radicchio and sprinkle with remaining parsley.

Notes

This recipe and photo are courtesy of Goya Foods.
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