Description
A vibrant and nutritious salad with orzo pasta and fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Start by boiling a pot of salted water and add your orzo pasta. Cook it until it’s al dente, which should take about 8-10 minutes. Once cooked, drain the pasta using a colander and rinse it under cold water.
- While the orzo is cooking, take a large mixing bowl and combine the black beans, halved cherry tomatoes, corn, diced red bell pepper, and finely chopped red onion.
- Once your orzo has cooled and the veggies are mixed well, add the orzo to the bowl and gently stir until evenly distributed.
- In a small bowl, whisk together the lime juice, olive oil, and ground cumin. Season with salt and pepper to taste.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients.
- Fold in the diced avocado and crumbled feta cheese.
- Garnish with chopped fresh cilantro just before serving.
Notes
The salad stays good in the fridge for up to 3 days. Just be sure to store it in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 325 kcal
- Sodium: 420 mg
- Protein: 10 g