corn orzo salad

Side Lake, MN
Updated on May 18, 2011

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 ---
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

  • Step 1
    cook 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.
  • Step 2
    Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes