"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mexican Orzo Salad Recipe

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This recipe for Mexican Orzo Salad, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Apple-Ayers
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
MEXICAN ORZO SALAD
Ingredients:
1 (16 ounce) package orzo pasta
1 (15 ounce) can black beans, rinsed and drained
1 small red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 small yellow pepper, chopped
1 cup chopped cilantro leaves
1 bunch green onions, chopped Salt to taste
1 small red onion chopped Pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
5 limes juiced
1 (15 ounce) can kidney beans, rinsed and drained 6 tablespoons good quality olive oil

Directions:
Directions:
Directions:

1. Fill a large pot with lightly salted water and bring to a boil over high hear. 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 well.


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. Put lime juice and oil in a jar with a lid and shake vigorously, pour over salad and toss to coat. Refrigerate at least 2 hours to chill before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
just a few---not more than 30
Personal Notes:
Personal Notes:
This would be wonderful with some grilled chicken, steak, or even with large shrimp added.

 

 

 

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