Description
Cowboy Orzo Salad is a vibrant and satisfying dish that embodies the bold flavors of southwestern cuisine. Perfect for summer gatherings, picnics, or as a healthy lunch option, this salad combines fresh ingredients like juicy tomatoes, creamy avocado, and black beans with a zesty lime-cumin dressing. It’s not only quick to prepare but also versatile enough to serve as a main course or a delightful side dish. Packed with nutrients and flavor, Cowboy Orzo Salad is sure to please any crowd.
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 the orzo according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine black beans, cherry tomatoes, corn, red bell pepper, and red onion.
- Add the cooked orzo to the veggie mixture and stir gently.
- Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat evenly.
- Fold in diced avocado and feta cheese if using.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Feel free to customize this salad by adding grilled chicken or turkey for extra protein. For a twist on the dressing, consider adding chopped jalapeños for heat or honey for sweetness.