Orzo with Black Beans and Asparagus Salad

Ingredients

• 1.5 cups diagonally cut asparagus (1-inch)
• 2 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black
• 1 cup black beans canned rinsed drained
• 6 servings cheddar cheese 
• 1 tablespoon olive oil extra virgin 
• 2 tablespoons cilantro leaves fresh minced
• 1  garlic clove crushed
• 1 cup orzo pasta) (rice-shaped uncooked
• 0.3 teaspoon salt 
• 1.5 cups tomatoes seeded chopped

Equipment

• bowl
• paper towels
• whisk

Directions

1. Cook orzo according to package directions, omitting salt and fat.
2. While orzo cooks, steam asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain well, and pat dry with paper towels.
3. Drain orzo, reserving 2 tablespoons cooking liquid.
4. Combine orzo, asparagus, tomato, beans, and cilantro in a large bowl.
5. Combine reserved 2 tablespoons cooking liquid, vinegar, oil, and next 3 ingredients in a small bowl; stir with a whisk.
6. Pour dressing over salad; toss gently.
7. Sprinkle with cheese.