Southwestern Orzo Salad + KitchenAid Stand Mixer Giveaway
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
Ingredients
For the Orzo Salad
- 1-1/2 cups uncooked orzo
- 1 can (15-oz) sweet corn, drained and rinsed
- 1 can (15-oz) black beans, drained and rinsed
- 1 pint cherry tomatoes , halved
- 2 avocados , diced
- 1/4- cup fresh parsley leaves
- grated parmesan cheese , optional
For the Dressing
- 1/2 cup fresh lemon juice
- 1/4 cup olive 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.
- Garnish with parsley and grated parmesan cheese.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 419mg | Fiber: 4g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 26.9mg | Calcium: 17mg | Iron: 1mg
