This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Nancy Toth
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.

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  • Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Nutrition Facts

457 calories; 12.9 g total fat; 0 mg cholesterol; 319 mg sodium. 73.7 g carbohydrates; 14.7 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2009
Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish! Read More
(31)

Most helpful critical review

Rating: 3 stars
03/12/2010
This salad had a light refreshing taste although it was a bit bland for my husband's taste. It was actually better the next day when I added a little more oil a squeeze of lemon and some salad shrimp. My husband simply doused it in peppercorn ranch dressing...not a bad recipe at all. I think I'll make it with black olives next time! Read More
(4)
57 Ratings
  • 5 star values: 34
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2009
Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish! Read More
(31)
Rating: 5 stars
05/27/2009
Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish! Read More
(31)
Rating: 5 stars
04/12/2011
I loved this. It's simple tasty refreshing. It's been great to have this in the refrigerator as a snack during the day or as a side for dinner. It's turned out to be pretty filling too. My wife was very impressed with me so that was a nice bonus. Read More
(10)
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Rating: 5 stars
02/08/2010
Loved this! Only used 2 cans black beans and added a can of Mexicorn. Also didn't have bell peppers so added a can of diced jalapenos. I love cumin and chili powder so I used about a 1/2 tsp of each. Delicious! Read More
(8)
Rating: 5 stars
06/02/2009
What a great summer salad! It was time consuming to make but so worth it! I couldn't find orzo so I used another small pasta and it was fine. I found that the lime was very strong after making the salad so I added another tablespoon of oil (I used grapeseed oil) to mellow it out and added about 1 tablespoon of white wine vinegar. Salt and pepper to taste. Perfect! Will be serving this with Spicy Lime-Cilantro Marinated Flank Steak from this site. Updated: THis was even better the next day. I cut up the left over steak that I served it with and mixed it into the salad and had it cold the next day and I liked it even more! Very fresh! Read More
(7)
Rating: 4 stars
07/16/2011
I found 16 oz. of orzo was way too much for the mixture to not taste like all orzo. Also chopped fine 1/2 of a large jalapeno (because we like it with a little kick). 5 limes doesn't really tell me how much juice - so I juiced 5 limes and it was a scant 1/2 cup. I added an extra 2 limes juiced and a 1/2 tsp. garlic salt and 1/2 tsp. cumin. Think it will be really tasty after it sits in the refrigerator for a few hours or over night. Read More
(7)
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Rating: 5 stars
05/26/2009
This was an excellent summer side dish. It was better the next day and after than when first prepared. Everyone loved it and wanted more. Read More
(6)
Rating: 4 stars
11/23/2009
This is a fresh colorful salad. As others have mentioned it is a little bland so I added some cumin to the mix to give it more pizzaz. Read More
(5)
Rating: 3 stars
03/12/2010
This salad had a light refreshing taste although it was a bit bland for my husband's taste. It was actually better the next day when I added a little more oil a squeeze of lemon and some salad shrimp. My husband simply doused it in peppercorn ranch dressing...not a bad recipe at all. I think I'll make it with black olives next time! Read More
(4)
Rating: 4 stars
10/05/2009
I took this to a potluck with Chinese friends and they all loved it since it was a different flavor than they usually get. It does make a lot but the bowl was empty when I took it home! I didn't have yellow peppers so just skipped them. I used olive oil and stirred it into the pasta before adding anything else so it would be easier to mix in the other ingredients. I gave this 4 stars because it seemed a little bland. I added a couple teaspoons of spicy mexican chili powder and a little cayenne which gave it just the punch it needed. As others suggested I made it the day before so the flavors could blend better. I'll definitely make this again! Read More
(4)