Southwestern Orzo Salad

Photo by Jayme S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Orzo Salad:

  • 1-1/2

    cups uncooked orzo

  • 1

    can (15-oz) sweet corn, drained and rinsed

  • 1

    can (15-oz) black beans, drained and rinsed

  • 1

    pint cherry tomatoes, halved

  • 2

    avocados, diced

  • 2

    scallions, sliced

  • grated parmesan cheese, optional

  • For the Dressing:

  • 1/4

    C fresh lemon juice

  • 1/4

    C fresh lime juice

  • 1/4

    C olive oil

  • 1/4

    tsp chili powder

  • 1/4

    tsp cumin

  • salt and fresh ground pepper, to taste

Directions

1. Cook Orzo according to the directions on the box. 2. Remove from heat; drain and rinse with cold water. 3. Sauté scallions and tomatoes until fragrant and the tomatoes begin to wilt. Put in the fridge to cool. 4. In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside. 5. In a separate mixing bowl, whisk together lemon juice, lime juice, olive oil, chili powder, cumin, salt and pepper. 6. Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing. 7. Toss salad, cover, and refrigerate for 20 minutes. 8. Garnish with parmesan cheese. 9.Serve.

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