This Southwestern Orzo Salad is made with sweet corn, black beans, tomatoes, avocado, and tossed with a simple and delicious Lemon Vinaigrette. It's really, reeeeeally good! Perfect for summer BBQs, potlucks and picnics!
Servings : 8
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Ingredients
For the Orzo Salad
1-1/2cupsuncooked orzo
1can(15-oz) sweet corn, drained and rinsed
1can(15-oz) black beans, drained and rinsed
1pintcherry tomatoes, halved
2avocados, diced
1/4-cupfresh parsley leaves
grated parmesan cheese, optional
For the Dressing
1/2cupfresh lemon juice
1/4cupolive oil
salt and fresh ground pepper, to taste
Instructions
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.
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.
Course: Salads/Side Dishes
Cuisine: Mediterranean
Keyword: orzo salad, pasta salad, picnic salad, pot luck salad, southwestern salad recipe