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–+ servings

Cowboy Orzo Salad

A hearty and flavorful salad featuring orzo pasta, black beans, corn, and a zesty dressing, perfect for summer picnics or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 avocado diced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 tablespoon honey optional
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup feta cheese crumbled

Method
 

Cook Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking process.
Prepare Dressing
  1. In a mixing bowl, whisk together the olive oil, lime juice, cumin, salt, black pepper, and honey until well combined.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked orzo, black beans, corn, cherry tomatoes, red bell pepper, and avocado.
  2. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Garnish with chopped cilantro and crumbled feta cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gFiber: 8gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning.

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