Description
A vibrant and flavor-packed dish combining the fresh tastes of the Southwest with hearty pasta, featuring orzo, colorful vegetables, and a zesty dressing.
Ingredients
Scale
- 1 cup uncooked orzo
- 1 large tomato, diced
- 1 bell pepper, diced
- 1/4 medium red onion, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1/4 cup extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1/2 tsp chipotle powder
- 1/2 tsp cumin powder
- 1 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small jar, combine olive oil, lime juice, honey (or maple syrup), chipotle powder, cumin powder, sea salt, and black pepper. Secure the lid and shake until well mixed.
- In a large bowl, combine the cooled orzo, black beans, corn, diced bell peppers, diced tomatoes, diced red onion, and chopped cilantro. Mix thoroughly.
- Drizzle the dressing over the salad and toss gently to coat.
- Chill for a few hours or serve immediately.
Notes
Pre-cook the orzo a day in advance. Add grilled chicken or shrimp for extra protein and customize with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg