Name: Mexican Orzo Salad
Prep time: 24 min
Cook time: 24 min
Yield: 8
Ingredients: Orzo pasta - 1 (16 ounce) package; Red bell pepper, chopped - 1 small; Yellow bell pepper, chopped - 1 small; Green onions, chopped - 1 bunch; Red onion, finely chopped - 1 small; Chickpeas, rinsed and drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Whole kernel corn, drained - 1 (8.75 ounce) can; Chopped cilantro leaves - 1 cup; Salt to taste - 1 cup; Pepper to taste - 1 cup; Limes, juiced - 5; Canola oil - 6 tablespoons

Ingredients for - Mexican Orzo Salad

1. Orzo pasta 1 (16 ounce) package

2. Red bell pepper, chopped 1 small

3. Yellow bell pepper, chopped 1 small

4. Green onions, chopped 1 bunch

5. Red onion, finely chopped 1 small

6. Chickpeas, rinsed and drained 1 (15 ounce) can

7. Kidney beans, rinsed and drained 1 (15 ounce) can

8. Black beans, rinsed and drained 1 (15 ounce) can

9. Whole kernel corn, drained 1 (8.75 ounce) can

10. Chopped cilantro leaves 1 cup

11. Salt to taste 1 cup

12. Pepper to taste 1 cup

13. Limes, juiced 5

14. Canola oil 6 tablespoons

How to cook deliciously - Mexican Orzo Salad

1 . Stage

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.

2 . Stage

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.