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Mexican Orzo Salad

Mexican Orzo Salad

Nancy Toth

"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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2 h 34 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 42
  1. 49 Ratings

Most helpful positive review

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 inst...

Most helpful critical review

This salad had a light, refreshing taste although it was a bit bland for my husband's taste. It was actually better the next day when I added a little more oil, a squeeze of lemon and some sala...

Most helpful
Most positive
Least positive

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 inst...

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...

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 o...

I found 16 oz. of orzo was way too much for the mixture to not taste like all orzo. Also chopped fine 1/2 of a large jalapeno (because we like it with a little kick). 5 limes doesn't really tel...

What a great summer salad! It was time consuming to make but so worth it! I couldn't find orzo so I used another small pasta and it was fine. I found that the lime was very strong after making t...

This was an excellent summer side dish. It was better the next day and after than when first prepared. Everyone loved it and wanted more.

I thought this was really good, making just a couple small changes to suit our tastes - namely, halving the amounts of green and red onion, adding a minced jalapeno, and adding a bit of cumin. ...

This is a fresh, colorful salad. As others have mentioned it is a little bland so I added some cumin to the mix to give it more pizzaz.

I took this to a potluck with Chinese friends and they all loved it since it was a different flavor than they usually get. It does make a lot but the bowl was empty when I took it home! I didn'...

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