Recipe by 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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1 (16 ounce) package
red bell pepper, chopped
yellow bell pepper, chopped
green onions, chopped
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
chopped cilantro leaves
salt to taste
pepper to taste
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!
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 salad shrimp. My husband simply doused it in peppercorn ranch dressing...not a bad recipe at all. I think I'll make it with black olives next time!
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.
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!
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 tell me how much juice - so I juiced 5 limes and it was a scant 1/2 cup. I added an extra 2 limes, juiced and a 1/2 tsp. garlic salt and 1/2 tsp. cumin. Think it will be really tasty after it sits in the refrigerator for a few hours or over night.
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 the salad so I added another tablespoon of oil (I used grapeseed oil) to mellow it out and added about 1 tablespoon of white wine vinegar. Salt and pepper to taste. Perfect! Will be serving this with Spicy Lime-Cilantro Marinated Flank Steak from this site. Updated: THis was even better the next day. I cut up the left over steak that I served it with and mixed it into the salad and had it cold the next day and I liked it even more! Very fresh!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Orzo Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 457
** Calories from Fat: 116
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