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Mexican Orzo Salad

Mexican Orzo Salad

  • Prep

    24 m
  • Cook

    10 m
  • Ready In

    2 h 34 m
NST62

NST62

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
  2. Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Emily Tisdale
22

Emily Tisdale

5/27/2009

Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish!

Tim Brennan
8

Tim Brennan

4/12/2011

I loved this. It's simple, tasty, refreshing. It's been great to have this in the refrigerator as a snack during the day or as a side for dinner. It's turned out to be pretty filling too. My wife was very impressed with me, so that was a nice bonus.

Nurse Ellen so not a
7

Nurse Ellen so not a

2/8/2010

Loved this! Only used 2 cans black beans and added a can of Mexicorn. Also didn't have bell peppers so added a can of diced jalapenos. I love cumin and chili powder so I used about a 1/2 tsp of each. Delicious!

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