Cook Orzo according to the directions on the box.
Remove from heat; drain and rinse with cold water.
In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside.
In a separate mixing bowl, whisk together lemon juice, olive oil, salt and pepper.
Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.
Toss salad, cover, and refrigerate for 20 minutes.
Garnish with parsley and grated parmesan cheese.
Calories: 189 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 11 mg | Potassium: 419 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 520 IU | Vitamin C: 26.9 mg | Calcium: 17 mg | Iron: 1 mg | Net Carbs: 10 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.