Cowboy Orzo Salad (Print Version)
# Ingredients:
→ Main Salad Components
01 -
1 cup dried orzo pasta
02 -
1 large fresh tomato, chopped into small cubes
03 -
1 large bell pepper (mix of red and green works great), diced
04 -
1/4 medium red onion, finely chopped
05 -
1 cup sweet corn kernels, drained from can
06 -
1 cup black beans, drained and thoroughly rinsed
07 -
1/2 cup fresh cilantro, roughly chopped
→ Zesty Lime Dressing
08 -
1/4 cup good quality extra virgin olive oil
09 -
2 tablespoons freshly squeezed lime juice
10 -
1 tablespoon honey or pure maple syrup
11 -
1/2 teaspoon smoky chipotle powder
12 -
1/2 teaspoon ground cumin
13 -
1 teaspoon sea salt (adjust to your taste)
14 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until it's perfectly al dente - tender but still has a slight bite. Drain the pasta and immediately rinse under cold running water to stop the cooking and cool it down completely.
02 -
Grab a small jar with a tight lid and add the olive oil, fresh lime juice, cumin, chipotle powder, honey, salt, and pepper. Screw on the lid and shake vigorously until everything is well blended. Taste and adjust the seasonings as needed - maybe a pinch more salt or a squeeze more lime.
03 -
In a large mixing bowl, combine the cooled orzo with the black beans, corn, diced bell peppers, chopped tomato, red onion, and fresh cilantro. This is where all those beautiful colors come together!
04 -
Pour the dressing over the salad mixture and toss everything together gently but thoroughly, making sure every ingredient gets coated with that delicious dressing. Serve right away at room temperature, or chill in the fridge for an hour if you prefer it cold.
# Notes:
01 -
Transform this into a heartier main dish by adding grilled chicken, crispy bacon, or seasoned shrimp
02 -
A sprinkle of crumbled queso fresco or feta cheese adds wonderful creaminess and tang
03 -
Feel free to swap the orzo for quinoa, rice, or couscous for different textures and flavors
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days
05 -
This salad tastes even better after the flavors have had time to meld together