Not only are the Backstreet Boys back -- this blog is back, as well! Sorry for the long hiatus. I honestly have no good excuse for my lack of posting, so I won't even try to make one up.
So long sweet Summer.
Labor Day has come and gone, so now we get to look forward to my favorite season: Fall.
Some posts that you can count on seeing soon will be related to: Fall, football, beer, bars, and patios (yes, I do realize how cliche this sounds), but please feel free to get excited.
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As a goodbye to the Summer season, I will leave you all with this great salad recipe. I don't have a name for it, so we can just call it Summer Orzo Salad. I sort-of adapted a recipe from a friend and threw my own spin on it.
Summer Orzo Salad
2-3 cups Orzo, cooked, according to directions on package
1 Green Pepper, chopped
2 Small Roma Tomatoes or 1 Large tomato, chopped
1 red onion, chopped
1 can yellow corn or 1 bag frozen yellow corn, drained
1 can black beans, rinsed and drained
1 bunch Cilantro, rinsed & chopped
1/2 cup Extra Virgin Olive Oil
1/2 cup Apple Cider Vinegar
Salt, Pepper & Cayenne to taste
Cook the orzo, chop the vegetables, and mix together with oil & vinegar (I add liquid a little at a time, depending on how big salad is so it is not too dry or too liquid-y) -- add salt, pepper, and cayenne to your liking. Refrigerate the salad for a few hours and then enjoy! Great as a side dish or as a light lunch or dinner.
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| Summer Orzo Salad |
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