corn orzo salad
This is a nice salad with a light dressing. Got it out of a Better Homes and gardens special intrest "Potluck" magazine. Served with a southwest beef kabob. I have the recipe for the kabobs posted also. Enjoy!
prep time
cook time
method
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yield
6 to 8
Ingredients
- 2/3 cup dried orzo
- 2 cups fresh corn kernels ( 3 ears)
- 1 medium orange sweet pepper, cut into bite size pieces
- 2/3 cup grape tomatoes, cut in half
- 1 - 14.5 to 15 ounce can kidney beans, rinsed and drained
- 1/2 cup thinly sliced red onion
- 1 small zucchini, cut into bite size pieces
- DRESSING
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 1 - fresh jalepeno chili pepper, seeded and finely chopped (wear gloves or be very careful)
- 2 tablespoons snipped fresh cilantro (i left this out because i don't like cilantro)
- 1/2 teaspoon salt
How To Make corn orzo salad
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Step 1cook orzo according to directions. add corn kernels for the last minute of cooking time. Drain orzo and corn in a colander, rinse with cold water. In a large bowl combine orzo and rest of ingredents.
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Step 2Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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