- 1 of 4 In a small bowl, whisk olive oil, vinegar, mint, oregano, salt and black pepper. Set aside.
- 2 of 4 Bring a large pot of lightly salted water to a boil. Add orzo and cook, following package directions. Add beans during the last 5 minutes of cooking. Drain and rinse lightly under cold water.
- 3 of 4 Place cooked orzo and beans in a medium-size bowl and toss with olives and reserved dressing. Gently stir in crumbled feta.
- 4 of 4 Serve at room temperature or cold.
Servings Per Recipe: 8
Per Serving: 377 mg sodium, 2 g fiber, 305 kcal cal., 3 g sat. fat, 8 mg chol., 36 g carb., 7 g pro., 15 g Fat, total