Name: Southwestern Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6-8
Ingredients: 2 cups orzo pasta, uncooked; 1 (15 oz) can black beans, drained and rinsed; 1 cup fresh or frozen corn kernels (thawed if frozen); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeño pepper, seeded and minced; 1/3 cup fresh cilantro, chopped; 1 avocado, diced; 3 tablespoons lime juice (from about 2 limes); 1/4 cup extra-virgin olive oil; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste

Instructions

Cook the orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Prepare the vegetables

While the orzo is cooking, dice the bell pepper, red onion, and jalapeño. Drain and rinse the black beans, and prepare the corn kernels. Chop the cilantro and set aside.
Make the dressing

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper until well combined and emulsified.
Combine ingredients

In a large mixing bowl, combine the cooled orzo, black beans, corn, bell pepper, red onion, and jalapeño. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
Add finishing touches

Fold in the chopped cilantro and diced avocado gently, being careful not to mash the avocado. Season with additional salt and pepper if needed.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir gently before serving. For best flavor, serve cold or at room temperature.

Southwestern Orzo Salad

Ingredients

Instructions

Nutritional Information