Orzo Salad with corn,Green beans,and tomatoes

Prep and cook time: about 45 minutes

Makes: 6-8 servings

Notes: You can assemble this colorful salad through steps 5 up to 1 day ahead;cover and chill. For a shortcut,you can use 3cups of frozen corn kernels,thawed,instead of fresh corn.

Per serving:296 cal.46%(135 cal.) from fat;6.4g protein ; 15g fat (2.1 g sot.);36g carb (3.2 g fiber); 106 Mg sodium; 0 mg chol.

用料  

Orzo Salad with corn,Green beans,and tomatoes的做法  

1. In a 5- to 6 quart Pan over high heat,bring about 2 quarts water to a boil. Meanwhile,rinse green beans ,trim off ends,and pull off any into 2-to 3inch beans to boiling water and cook until barely tender to bite,3 to 5 n and immerse in ice water until cold,drain well.

2. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat orzo and cook until barely tender to bite.8 to 11 n and rinse with cold water,drain well.

3. Meanwhile,husk corn ,discarding silk;rinse ing each ear upright in a large,deep bowl,cut off kernels close to the cob.

4. To make dressing:In a small bowl,whisk together vinegar,olive oil,shallots,mustard,tarragon,and salt and pepper to taste.

5. In a large,wide bowl,mix orzo with 1/2 cup of more salt and pepper to ad level. Layer corn kernels,green beans,and tomatoes over remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.

6. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.