Mexican Orzo Salad

This Mexican-style orzo salad recipe is a 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

Ingredients

• salt to taste
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 bunch green onions, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 small red bell pepper, chopped
• 1 (16 ounce) package orzo pasta
• 1 small yellow bell pepper, chopped
• 1 small red onion, finely chopped
• 1 cup chopped cilantro leaves
• pepper to taste
• 5 limes, juiced
• 6 tablespoons canola oil

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 to chill before serving, at least 2 hours.