Ensalada de Gandules y Orzo   (Green Pigeon Pea and Orzo Salad)

Servings 6-8

1 cup orzo, cooked according to package instructions
1 16-ounce can gandules (green pigeon peas), drained
1 medium yellow bell pepper, seeded and diced
1 medium red onion, sliced
1/4 cup red wine vinegar
1 cup sunflower oil
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons chopped cilantro

1 Combine the orzo, gandules, yellow pepper, and onion in a large bowl. In another bowl,
whisk the oil into the vinegar and add the salt and pepper. Pour the dressing over the
salad. Add the cilantro and toss well. Refrigerate for at least 30 minutes before
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Puerto Rican Recipes
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