Description
A refreshing and hearty orzo salad bursting with flavors from black beans, corn, and zesty lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 cups dry orzo
- 1 can black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 cup cherry tomatoes (halved)
- 1 cup red bell pepper (diced)
- 1/2 cup red onion (finely diced)
- 1/4 cup cilantro (chopped)
- 1 jalapeno (seeded and finely chopped)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado (diced, optional)
- 1/2 cup cotija cheese (crumbled, optional)
Instructions
- Cook the orzo in a pot of boiling salted water according to package instructions until al dente, then drain and rinse under cold water.
- Combine the cooked orzo, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and jalapeno in a large bowl.
- Whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper in a small bowl to make the dressing.
- Pour the dressing over the orzo mixture and toss gently until everything is well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, gently fold in the diced avocado and sprinkle the crumbled cotija cheese on top.
- Give the salad a final toss and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve chilled or at room temperature, garnished with extra cilantro if desired.
Notes
This salad can be made a day in advance. Add avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg