Mexican Orzo Salad
Description
This Mexican-style orzo salad recipe is a cold pasta salad featuring orzo, chickpeas, black beans, cilantro, and lime juice for a refreshing meal.
Ingredients
•
1 (16 ounce) package orzo pasta
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1 (15 ounce) can chickpeas, rinsed and drained
•
1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 bunch green onions, chopped
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1 small red onion, finely chopped
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1 small red bell pepper, chopped
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1 small yellow bell pepper, chopped
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1 (8 3/4 ounce) can whole kernel corn, drained
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1 cup chopped cilantro leaves
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salt to taste
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pepper to taste
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6 tablespoons canola oil
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5 limes, juiced
Directions
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.
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.