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!
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 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 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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