A favorite among the family, my husband frequently requests more. Warm with whipped cream or ice cream.
| Prep Time: | 24 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 34 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package orzo pasta
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 bunch green onions, chopped
- 1 small red onion, finely chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 cup chopped cilantro leaves
- salt to taste
- pepper to taste
- 5 limes, juiced
- 6 tablespoons canola oil
Instructions
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
- Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
Reviews
Took some time – but loved it. Added lime juice and Italian dressing to liven it up because it was too bland.
I added black olives instead of chickpeas. I think if I add a little more cilantro this will be a five star recipe.
Was bland, but get creative with your spices.
Nice salad. The dressing component seemed weak so I used about 1/3 c. italian salad dressing with the juice of 5 limes added to it. It would have benefitted from the addition of some salt when the salad was mixed. But overall, very enjoyable.
Added my fresh parsley about a handful.
This looked good when I made it and I followed the recipe but it was bland. I ended up adding a little Garlic Expressions Vinaigrette to it and that made the difference.
I really liked this.. some others mentioned they did as well but wanted it a bit spicier. I liked it the way it was.. but I may need to add more spice next time. Great summer barbecue addition and easy!
I made this salad this weekend. I like the freshness it offered but found it do be kind of blah in the taste department. I added a splash of lemon juice, olive oil, and some cumin but still thought it lacked that punch I was looking for. I will make it again and maybe add some jalapeno.
They sell this at school in small portions, so I decided to make it. I only used black and white beans, everything else the same. I like it, and my 2 year old grandson, too. It may be bland but I like the consistency. I only had one lime, but noticed when I squeezed more juice it helped enhance flavor. It does make a lot. So this will be my meals for the next couple of days
Orzo is best when cooked in chicken stock. This is good, but much better the second or third day. So, if you’re planning on serving this at a party, best to cook ahead so the flavors have time to develop in the fridge. Easy for large crowds.
I’m not a big fan of anything Mexican, least of all beans but I needed something to serve for a friend that loves Mexican food. This looked good, so I tried it….and I loved it! What a surprise for me! As others have said, it needed a little heat, so I put in 1/2 tsp of chili powder, cumin and garlic salt. Then I added some tabasco and hot sauce. More salt, pepper. I think it can be adjusted to your taste. But the beans, orzo, corn, pepper, red onion,cilantro, etc. were just a great mix and just tasty!
This is a refreshing salad. I added a bit of grated Parmesan to the lemon dressing. It’s better after a few hours.
My family loved this refreshing dish! We sprinkled in some red pepper flakes for a bit of a bite and used only 4 limes. It’s a keeper in our home!
I measured the dry orzo–had a generous 2 cups. I did not use as many beans as called for–only about 1/2. After the limes were juiced–I had about 3/4 cup. I also added 1 tsp cumin–I like in Mexican dishes–but not necessary. You MUST let it chill for at least 2 hours –the flavours need to develop. Good recipe.
Just ok
Loved it! Tasted so fresh! In my second attempt I added about two tablespoons of chopped chipotle in adobo sauce to the dressing and it gave this dish the kick I was yearning for.
We had this last night and I made half a recipe. We don’t care for corn in salads or chickpeas, so I eliminated both and used leeks instead of green onions (what I had). I used 2 cans of beans instead (one black, one kidney), and half of a minced jalapeno and Fresno peppers. After a couple of hours in the refrigerator, I decided it needed more lime and oil, so I used the amount for the full recipe. My half recipe easily had 8 servings. It was very light and refreshing, especially when paired with Mexican Salmon (from this site). We will definitely have again.
Bland…not a big hit
This was awesome! I took it to a party…I was shocked to see it all gone went I went to pick up the bowl at the end of the night. I’ve had several people ask for the recipe. I did add a pinch of cumin. And for a regular family serving I would only use 8 oz ozro if that, it makes a lot, and lower the quanity of some of the other ingredients.
So good! Would be a great summer supper with some grilled chicken either on the side or mixed in!
I love this! I followed the recipe exactly except I added just a little extra corn. Very tasty and refreshing. It would be ideal during the summer.