Lemony Orzo Two Bean Salad

Green Giant® green beans pair with Progresso® cannellini beans in this refreshing pasta salad.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 13
  • servings 6
 

Ingredients

Salad

1
cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
1 1/2
cups Green Giant™ frozen cut green beans
1
can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup coarsely chopped red bell pepper
1/3
cup pitted kalamata olives, halved
3
tablespoons sliced green onions (3 medium)
1/2
cup crumbled feta cheese (2 oz)

Dressing

3
tablespoons lemon juice
2
tablespoons olive oil
2
tablespoons chopped fresh basil leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
  • 2 In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
  • 3 Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
  • 4 Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
  • 1 Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
  • 2 In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
  • 3 Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
  • 4 Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

EXPERT TIPS

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Expert Tips

If you don't have fresh basil, you can use 2 teaspoons dried basil leaves instead.

Instead of the red bell pepper, use 1/2 cup halved grape tomatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
430mg
430%;
Total Carbohydrate
42g
42%
(Dietary Fiber
6g
6%
  Sugars
2g
2%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
15%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.