1
cup whole-wheat orzo pasta
3
ears corn, shucked and kernels removed from cob (about 1 1/2 cups)
2
tablespoons fresh lime juice
1
avocado, diced
1/4
cup olive oil
2
tablespoons cider vinegar
2
tablespoons sugar
3/4
teaspoon ground cumin
1/2
teaspoon salt
1
pint grape tomatoes, halved
1/4
cup chopped flat leaf parsley
Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside. Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.
