2 tbs. olive oil (or Pam spray!)
1/2 cup diced onion
2 cloves minced garlic
2 bell peppers (red and/or yellow)
1/2 cup dry white wine
3/4 cup corn kernels
1 cup dried orzo
2 tbs. red wine vinegar
1 tsp. ground cumin
1/2 tsp. powdered tumeric
1 or 2 crushed dried red pepper flakes
15 oz. can black beans, rinsed and drained
1 cup minced Black Forest ham
Add 1 tbs. of oil to a large skillet (use Pam if your are a barbarian. Toss in your onion and garlic and cook over medium-high heat for 3 minutes, stirring occasionally. Reduce heat to medium. Stir in bell peppers and cook for 2-1/2 minutes. Add the wine and cook until the peppers are very soft and most of the wine has evaporated, about 5 mintues. Stir in the corn and cook just to heat through, 1-1/2 minutes.
In the meanwhile you should have prepared the orzo - I usually toss the pasta in boiling water for about 10-12 minutes. Drain well.
In a large bowl, combine vinegar, olive oil, cumin, tumeric, and red pepper flakes. Stir in beans, ham, bell pepper mixture, and orzo. Serve warm or at room temperature.