This Mexican orzo salad is a Mexican-inspired cold pasta salad featuring orzo, chickpeas, black beans, cilantro, and lime juice for a refreshing meal.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
457 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
Step 2
Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate at least 2 hours to chill before serving.