Orzo and Bean Salad with Charred Radicchio and Olives

Grilled radicchio, mixed with beans, olives, orzo and tomato are topped with a delicious sweet and spicy balsamic dressing. This delicious bean and pasta salad can be served as a delicious lunch or as a side dish for dinner.

This recipe comes to us from Goya.

Serves 6

Ingredients:

For the Spicy Balsamic Dressing:

• 1/2 cup Goya extra virgin olive oil (or similar)
• 1/4 cup Goya balsamic vinegar (or similar)
• 1 tbsp Goya minced garlic (or similar)
• 1 tbsp spicy mustard
• 2 tsp Goya Adobo All-Purpose Seasoning Light with Pepper (or similar)
• 1 tsp Goya honey (or similar)

For Salad:

• 1 radicchio, quartered
• 12 oz orzo, cooked according to package instructions
• 2 cups halved cherry tomatoes
• 1 can Goya low-sodium dark kidney beans (or similar)
• 1 can Goya large pitted black olives (or similar)
• 2 shallots, sliced
• 1/4 cup finely chopped fresh parsley, divided

Directions:

1. Spicy Balsamic Dressing: Whisk together oil, vinegar, garlic, mustard, seasoning and honey.

2. 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.

3. 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.