Description
Get ready to saddle up and dive into the delicious world of Cowboy Orzo Salad! This vibrant and nutritious dish is the perfect addition to your summer BBQs, picnics, or even as a satisfying vegetarian main.
Ingredients
- 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
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
1. Start by bringing a pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain the orzo and rinse it under cold water to cool it down.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create a zesty vinaigrette dressing.
3. In a large bowl, combine the cooked orzo, black beans, cherry tomatoes, corn, red bell pepper, red onion, avocado, feta cheese, and cilantro.
4. Pour the dressing over the salad and gently toss everything together until it’s well coated.
5. Chill the Cowboy Orzo Salad for 15-30 minutes before serving to allow the flavors to meld. This dish is perfect for BBQs, picnics, or as a hearty vegetarian main course.
Notes
The combination of complex carbohydrates from the orzo, protein-rich beans, and nutrient-dense vegetables make this salad a balanced and nutritious meal option.
Properly stored, Cowboy Orzo Salad will keep in the refrigerator for 3-4 days. The salad may last a bit longer if you keep the dressing and salad components separate until ready to serve.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 10
- Cholesterol: 0