Thursday, June 9, 2011

Southwest Orzo Salad

This summery dish is so easy--and delicious!--and is just screaming for your improvisation.  I desperately wanted to add some shredded carrots or cabbage or zucchini.  Next time my husband won't be so lucky!  Btw--to make this more of a main dish, try adding diced chicken or a can of chick peas.

Southwest Orzo Salad
(adapted from Cooking Light)
Printable Recipe
Serves 4 as a main dish, 6 as a side dish

1 cup uncooked orzo
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
16 grape or cherry tomatoes, halved
1/2 green pepper, diced
3 green onions, sliced
1/4 cup milk
3 tablespoons chopped fresh cilantro, more to taste
2 tablespoons fresh lime juice
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder

1) Cook orzo according to package directions, omitting any salt or fat. Drain well and set aside until cooled.
2) Place orzo, corn, beans, tomatoes, green pepper and onion in a large bowl; toss.
3) In a small bowl, combine all remaining ingredients, stirring well with a whisk. Drizzle over orzo mixture; toss to combine. Garnish with additional cilantro, if desired.  Serve at warm or chilled.  Enjoy!

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