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Pour the broth into a sauce pan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat (directions below). Season the salad to taste with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette- Mix the vinegar, lemon juice, agave nectar, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper if desired.
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