In the kitchen :: Orzo Salad

We are all in the kitchen these days, cooking up something tasty!

Thank you Grammie for the play kitchen. It will be loved for years to come.

Harvest Salad with Corn, Tomatoes and Basil adapted from Soule Mama

DRESSING:

4 TBSP fresh lemon juice

2 TBSP red wine vinegar

1 tsp black pepper

2 TBSP olive oil

1 tsp salt

3 cloves garlic, crushed

SALAD:

16 oz Harvest Grains Blend TJ's (Israeli Couscous, orzo, baby garbanzos, red quinoa) 2 cups grains

16 oz organic cherry tomatoes (4 cups)

1/2 cup chopped fresh basil

16 oz TJ's organic frozen corn kernels (2 cups)

1/2 cup vertically sliced red onion (optional)

Prepare all dressing ingredients and place in a jar. Cover tightly and shake thoroughly. Prepare grains according to package directions. Add corn to grains to cool down. Drain and place in a large bowl. Spoon half of the dressing and toss to coat. Let cool to room temp. Add the remaining dressing, corn, tomato, onion, and basil to the pasta. Let stand for atleast 30 minutes.