Curried Orzo and Vegetable Salad

Looking for a flavorful dinner? Then check out this salad made using Green Giant® Baby Lima Beans, pasta and veggies.

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 14
  • servings 4

Ingredients

Dressing

1/3
cup light mayonnaise or salad dressing
2
tablespoons fresh lime juice
1
teaspoon curry powder
1
teaspoon salt
Dash ground red pepper (cayenne)
1/4
cup chopped fresh cilantro, if desired

Salad

1
(9-oz.) pkg. Green Giant® Frozen Baby Lima Beans
7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
medium red bell pepper, coarsely chopped
1
stalk celery, sliced
1/2
cup golden raisins
1/4
cup chopped onion
1
cup quartered cherry tomatoes
4
lettuce leaves
  • 1 In small nonmetal bowl, combine all dressing ingredients; mix well. Refrigerate.
  • 2 Cook lima beans as directed on package. Drain. Cook orzo to desired doneness as directed on package. Drain. In colander or strainer, rinse lima beans and orzo with cold water to cool. Drain well.
  • 3 In large bowl, combine cooked lima beans and orzo, bell pepper, celery, raisins and onion; toss gently. Pour dressing over mixture; toss to coat. Refrigerate at least 2 hours to blend flavors.
  • 4 Just before serving, add tomatoes; toss gently. To serve, line plates with lettuce. Spoon salad onto lettuce. If desired, garnish with additional fresh cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    410
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    72g
    72%
    (Dietary Fiber
    7g
    7%
      Sugars
    17g
    17%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    60%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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