May 17, 2018
This hearty orzo salad features a medley of Southwest-inspired flavors and ingredients including black beans, cheese, and a delicious, creamy, cilantro-lime, dressing. These sturdy ingredients are filling enough to be an entrée salad, or may be served as a great side salad for sharing at your next picnic.Ingredients:8 ounces orzo pasta, cooked3 scallions, sliced1 pint cherry tomatoes, halved1/2 cup orange bell pepper, diced1 (15 oz) can black beans, drained and rinsed1 cup corn, frozen or fresh1 small can chopped mild green chiles1/2 cup Pepper Jack cheese, cubed into 1/4" pieces1 jalapeño, seeded and minced
Dressing Ingredients:1/2 cup Greek yogurt3 tablespoon olive oil3 tablespoon lime juice3 tablespoons cilantro, minced2 teaspoons honey1 garlic clove, minced1/4 teaspoon cumin1/4 teaspoon chili powder1/4 teaspoon kosher salt1/4 teaspoon pepperDirections:1. Cook the orzo until al dente according to the package instructions. Drain, and let cool in a large bowl.2. Prepare the vegetables for the salad. Slice the scallions, halve the tomatoes, and dice the orange pepper. Add these vegetables to the orzo.3. Add the black beans, corn, chiles, and cheese.4. Prepare the dressing by whisking all ingredients together until evenly combined.5. Pour the dressing over the salad, and toss to combine. Enjoy immediately!
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