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Corn and Orzo Salad with Lime and Cilantro Recipe

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This recipe for Corn and Orzo Salad with Lime and Cilantro, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Hunter
Added: Monday, May 11, 2009


1 tbspn plus 2 tspn pure ground red chilies (mild or med-hot)
teaspoon cumin seeds
2 garlic cloves, minced
Juice of 2 limes
cup red wine vinegar
cup minced fresh cilantro
cup chopped fresh parsley
2/3 cup olive oil

12 ounces dried orzo (I have also used a soup mac Tubetini)
1 cups cooked pink or pinto beans or 1 (15-oz) can, drained and rinsed (I go for the can)
1 cups corn kernels, cooked fresh (I double the amount, but I love corn)
3 green onions, chopped
3 ripe medium sized tomatoes, diced
Salt and pepper to taste

Prepare the vinaigrette, in a small bowl whisk in the ingredients in the order listed, adding the oil in a steady stream until emulsified. Set aside.

Prepare the salad: cook the orzo until al dente, drain well and rinse.

In a large bowl, combine the orzo, beans, corn, onions, and tomatoes. Add the vinaigrette and toss to mix well. Season with salt and pepper.

Serve chilled or at room temperature.

Personal Notes:
Personal Notes:
Great with some grilled shrimp tossed in.




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