Description
Cowboy Orzo Salad is a vibrant and refreshing dish that brings together the best of summer flavors in a delightful way. Bursting with juicy tomatoes, creamy avocado, and a zesty lime-cumin dressing, this salad is perfect for summer gatherings, picnics, or as a quick lunch option.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) 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
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine black beans, cherry tomatoes, corn kernels, red bell pepper, and red onion.
- Add the cooked orzo to the vegetable mixture and stir gently to combine.
- In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the salad and fold gently to coat all ingredients evenly.
- Carefully incorporate diced avocado and garnish with chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 300
- Sugar: 4g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg