One of our favorites, especially during corn season.
Southwest Orzo and Bean Salad
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
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- Calories: 335
- Calories from fat: 27%
- Protein: 12g
- Fat: 9.9g
- Saturated fat: 1.5g
- Carbohydrate: 54g
- Fiber: 7.4g
- Sodium: 210mg
- Cholesterol: 1.5mg
- 2/3 cup dried orzo pasta
- 1 can (15 oz.) black beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
- 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
- 1/3 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions or chives
- 1 teaspoon grated lime peel
- 1/3 cup plus 1 tablespoon lime juice
- About 1/2 teaspoon pepper
- 1 ripe avocado (10 oz.), peeled and pitted
- 1/4 cup nonfat sour cream
- Corn tortilla chips (optional)
- 1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
- 2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
- 3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
- 4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
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