Lemony Orzo Two Bean Salad

Health score
34%
Lemony Orzo Two Bean Salad
85 min.
6
281kcal

Suggestions


Welcome to a delightful culinary experience with our Lemony Orzo Two Bean Salad! This vibrant and refreshing dish is perfect for those warm days when you crave something light yet satisfying. Packed with a medley of flavors and textures, this salad combines the nutty taste of orzo pasta with the crispness of green beans and the creaminess of feta cheese, creating a harmonious balance that will tantalize your taste buds.

Not only is this salad a feast for the eyes with its colorful ingredients, but it also offers a nutritious punch. The combination of cannellini beans and olives adds a hearty element, while fresh basil and zesty lemon juice elevate the dish with a burst of freshness. Whether you're looking for a side dish to complement your main course or a standalone meal that’s both filling and healthy, this salad fits the bill perfectly.

With a preparation time of just 85 minutes, you can easily whip up this dish for a family gathering, picnic, or potluck. Plus, it’s a fantastic make-ahead option, as the flavors meld beautifully when chilled. So, gather your ingredients and get ready to impress your friends and family with this delicious Lemony Orzo Two Bean Salad that’s sure to become a favorite in your recipe repertoire!

Ingredients

  • oz soup noodles (rice-shaped uncooked
  • 1.5 cups green beans frozen
  • can cannellini beans rinsed drained (15)
  • 0.5 cup bell pepper red coarsely chopped
  • 0.3 cup kalamata olives pitted halved
  • tablespoons spring onion sliced (3 medium)
  • oz feta cheese crumbled
  • tablespoons juice of lemon 
  • tablespoons olive oil 
  • tablespoons basil fresh chopped
  • 0.3 teaspoon salt 
  • 0.1 teaspoon pepper 
  • clove garlic finely chopped

Equipment

  • bowl

Directions

  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.
  2. Drain; rinse with cold water to cool.
  3. Drain well.
  4. 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.
  5. Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
  6. Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

Nutrition Facts

Calories281kcal
Protein15.65%
Fat27.1%
Carbs57.25%

Properties

Glycemic Index
57
Glycemic Load
13.13
Inflammation Score
-7
Nutrition Score
14.594347901966%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Luteolin
0.16mg
Kaempferol
0.17mg
Myricetin
0.05mg
Quercetin
1.14mg

Nutrients percent of daily need

Calories:281.12kcal
14.06%
Fat:8.62g
13.25%
Saturated Fat:2.21g
13.83%
Carbohydrates:40.95g
13.65%
Net Carbohydrates:35.15g
12.78%
Sugar:2.69g
2.99%
Cholesterol:8.41mg
2.8%
Sodium:329.9mg
14.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.19g
22.38%
Manganese:0.74mg
37%
Selenium:20.85µg
29.79%
Vitamin C:22.99mg
27.87%
Vitamin K:26.72µg
25.45%
Fiber:5.8g
23.21%
Folate:74.59µg
18.65%
Iron:3.1mg
17.23%
Phosphorus:168.9mg
16.89%
Magnesium:65mg
16.25%
Copper:0.29mg
14.66%
Potassium:509.23mg
14.55%
Vitamin A:713.67IU
14.27%
Vitamin E:1.93mg
12.85%
Calcium:125.88mg
12.59%
Vitamin B6:0.23mg
11.25%
Zinc:1.62mg
10.79%
Vitamin B2:0.17mg
9.89%
Vitamin B1:0.15mg
9.72%
Vitamin B3:1.03mg
5.16%
Vitamin B5:0.47mg
4.69%
Vitamin B12:0.16µg
2.66%