Mexican Orzo Salad

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

• Preparation Time: 24 mins
• Cooking Time: 10 mins
• Total Time: 34 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

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.

Step 2

Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.