Description
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!
Ingredients
- 1 (16 ounce) package orzo pasta
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 bunch green onions, chopped
- 1 small red onion, finely chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 cup chopped cilantro leaves
- salt to taste
- pepper to taste
- 5 limes, juiced
- 6 tablespoons canola oil
Instructions
- 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.
- 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.
Prep Time: 24 mins
Cook Time: 10 mins
Total Time: 2 hrs 34 mins
Servings: 8