Orzo and Black Bean Salsa Salad
"A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine."
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 8 ounces orzo pasta
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed and drained
- 1⁄2 medium green bell pepper, diced
- 1 cup salsa, mild to medium-hot
- 1⁄2 cup chopped cilantro (or to taste)
- 3 scallions, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice, fresh
- salt, to taste
- pepper, to taste
directions
- Cook orzo according to package directions.
- Drain and rinse well.
- Combine all ingredients.
- Toss to mix well.
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Reviews
-
We liked this a lot. I used a mixture of orzo and rotini for the pasta because I realised too late that I didn't have the full box of orzo that I thought I did. I left out the cilantro but otherwise followed the recipe exactly. I would definitely recommend using a thinner salsa for this to get good coverage. I used a very chunky salsa and it didn't get dispersed very well through the salad. Or maybe use some taco sauce instead or a combination of both. I really liked the taste and it was very easy to throw together. It was also large enough that the two of us could eat it as a meal and still have some leftovers for lunch today. Thanks for posting! -
This is a tasty salad (or side dish) that is very easy to put together. I also brought it for my lunch and it was very satisfying. Thanks for posting this. Made for ZWT5. -
This is a very good salad. I used mild salsa, red bell pepper, no cilantro (didn't have), green onions. Thanks Meg. Made for Alphabet tag game -
Very good salad. Used store-bought salsa and next time I will use self-made as we wanted it a little hotter. Used just a pinch of salt and about four turns of the pepper mill. Took some of it for lunch at work and of course it had to be tasted. Only positive sounds and could they please have the recipe. The salad is easy to make, tasty and highly recommended. Made for PAC Spring '08. Thanks for posting. -
Great salad! I followed the recipe to a T. Here's a tip - I had about a cup of chunky salsa left in the jar, so I added the olive oil and fresh lemon juice and then used my handy immersion blender to puree it all right in the jar. Made for a wonderfully smooth dressing. At first I thought the olive oil taste was a tad too strong, but once this mellowed in the fridge for a couple hours, it's perfect. I used 1 tsp. salt and several turns of the pepper mill. This salad is so fresh tasting; we'll be chowing on it all weekend. Thank you!
RECIPE SUBMITTED BY
helowy
United States
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