Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions until al dente; drain and rinse with cold water.
- In a large bowl, combine black beans, cherry tomatoes, corn, red bell pepper, and red onion.
- Add cooked orzo to the veggie mixture and stir gently.
- Whisk together lime juice, olive oil, cumin; season with salt and pepper.
- Pour dressing over salad; toss gently to coat.
- Fold in avocado before serving; garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg