Saturday, June 3, 2017

Mexican Orzo Salad - Recipe


I had to think of a fast, easy, and delicious recipe for a potluck event that fit into a Mexican theme. I don't have much experience cooking Mexican food, and quesadillas and shrimp cocktail were already on the table, so I found this wonderful Mexican Orzo Salad recipe online. For the original recipe, click here. See my version of the recipe below.



Prep: 1 hour
Marinating Time: 2 hours
Servings: 8

Ingredients
  • 1 16 oz package organic orzo pasta
  • 2 small organic bell peppers (any color), chopped
  • 1 pint organic cherry or baby heirloom tomatoes (any color), chopped
  • 1 bunch organic green onions, chopped
  • 1 small organic red onion, finely chopped
  • 1 15 oz can organic chickpeas, drained and rinsed until water runs clear
  • 1 15 oz can organic kidney beans, drained and rinsed until water runs clear
  • 1 15 oz can organic black beans, drained and rinsed until water runs clear
  • 8 oz organic whole kernel corn
  • 1 cup chopped organic cilantro leaves
  • organic sea salt to taste
  • freshly-ground organic pepper to taste
  • 5 organic limes, juiced
  • 6 T organic extra virgin olive oil
Instructions
  1. 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 2 minutes less than the instructions on the package.
  2. While the pasta is cooking, prep all of the ingredients. The veggies, beans, and cilantro can go into one large bowl. The salt, pepper, lime juice, and oil should go into a cup with a spout - mix this well with a small whisk.
  3. Drain the orzo and place it in a large salad bowl. Fold in the combined veggies, beans, and cilantro. Pour the mix of the salt, pepper, lime juice, and EVOO over the salad.
  4. Toss to coat, and refrigerate at least 2 hours to let the flavors marinate before serving.
  5. Can be served cold or at room temperature.
Notes
  • Choose the peppers and tomatoes based on freshness. You already have green (green onions, cilantro), yellow (corn), and purple (red onion, kidney beans) in the color palate, so you'll want some red and orange, which you can find in both peppers and tomatoes.
  • As I mentioned, I needed a fast recipe. I didn't get a chance to allow this to marinate at all, and it tasted fine. It was much better the next day, but it was still delicious the first night at the event.
Enjoy!


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