Description
Cowboy Orzo Salad is a vibrant and nutritious dish that brings together the bold flavors of the Southwest. This colorful salad features tender orzo pasta mixed with juicy tomatoes, creamy avocado, hearty black beans, and sweet corn, all drizzled with a zesty lime-cumin dressing. Perfect for summer barbecues, potlucks, or as a refreshing lunch option, this Cowboy Orzo Salad is not only satisfying but also versatile enough to be enjoyed as a main course or a side dish.
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
- 1/2 cup crumbled feta cheese
- 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
- 1. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
- 2. In a large mixing bowl, combine black beans, cherry tomatoes, corn, bell pepper, and onion.
- 3. Add the cooked orzo to the vegetable mixture and stir gently.
- 4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- 5. Pour the dressing over the salad and toss gently to coat.
- 6. Fold in diced avocado and crumbled feta just before serving.
- 7. Garnish with fresh cilantro for an added burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg