Up until recently, my friend Kristin has been living the expat life in Australia. She was gone for 2 years, and now she has returned. So happy to have her back in town! We decided to meet for lunch at a local restaurant that is known for its black bean orzo salad. Apparently, she had been pining away for this salad from the other side of the world. Who knew?! At lunch, she was studying the salad in a desperate attempt to figure out its ingredients so she could make it at home.
And then, she challenged me to recreate it. More like double dog dared me to make it. I kid. I kid. I took the challenge seriously, though. I tinkered away at it in my kitchen, and here is the result. Now, the original salad did not have corn in it, but after putting it altogether, I decided it need a little something extra. Corn…and wait, perhaps some feta cheese. So, Kristin, omit the corn and feta cheese if you must, but I think I just took that black bean orzo salad up a notch or two. The vinaigrette makes more than enough dressing for tossing the salad. You be the judge as to how much or how little you add to it.