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Zesty Mexican Orzo Salad

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PREP TIME
24 min
COOKING TIME
10 min
TOTAL TIME
154 min
SERVINGS
8 servings
Lunch
Zesty Mexican Orzo Salad
Ingredients
  • 1 (16 ounce) package orzo pasta
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 bunch green onions, chopped
  • 1 small red onion, finely chopped
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 cup chopped cilantro leaves
  • salt to taste
  • pepper to taste
  • 5 limes, juiced
  • 6 tablespoons canola oil
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt, and place it on the stovetop over high heat. Bring the water to a rolling boil, then gradually add the orzo and return it to a boiling point. Continue to cook the pasta in the boiling water, uncovered and occasionally stirred, until it reaches a tender yet still slightly resilient texture, which should take around 10 minutes. Remove from heat and drain the water.
2
Transfer the cooked orzo to a large serving container, and combine it with the diced red pepper, yellow pepper, chopped green onions, thinly sliced red onion, chickpeas, kidney beans, black beans, corn kernels, chopped cilantro, and a pinch of salt and pepper to suit your taste preferences. Pour the freshly squeezed lime juice and olive oil over the salad, gently tossing everything together to coat it evenly. Cover the bowl with a lid and refrigerate for at least 2 hours, allowing the flavors to meld together before serving.