Mexican Orzo Salad
A refreshing salad featuring orzo pasta, beans, vegetables, and a zesty lime dressing.
Ingredients
- orzo pasta (1 pack)
- chickpeas (1 can)
- kidney beans (1 can)
- black beans (1 can)
- green onions (1 )
- red onion (1 )
- red bell pepper (1 )
- yellow bell pepper (1 )
- whole kernel corn (1 can)
- cilantro leaves (1 cup)
- salt (0 )
- ground black pepper (0 )
- canola oil (6 tablespoons)
- limes (5 )
Instructions
- 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.
- 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 at least 2 hours to chill before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 457
- fat: 13 g
- sats: 1 g
- carbs: 74 g
- fibre: 10 g
- protein: 15 g
- salt: 0 g