Mexican Orzo Salad Recipe -
Mexican Orzo Salad Recipe

Mexican Orzo Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    24 mins
  • COOK

    10 mins

    2 hrs 34 mins


  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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Reviews More Reviews

Most Helpful Positive Review
May 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!

Most Helpful Critical Review
Mar 12, 2010

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!

Apr 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.

Feb 08, 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!

Jul 16, 2011

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.

Jun 02, 2009

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!

May 26, 2009

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.

Nov 23, 2009

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.


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  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 73.7 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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