Mexican Orzo Salad Serves 18

1 ½ (16oz) packages of orzo pasta

1 ½ small red pepper, chopped

1 ½ small yellow pepper, chopped

1 ½ bunch green onions, chopped

1 ½ small red onion, finely chopped

1 ½ (15oz) cans chickpeas, rinsed and drained

1 ½ (15oz) cans red kidney beans, rinsed and drained

1 ½ (15oz) cans black beans, rinsed and drained

1 ½ (8.75oz) cans whole kernel corn, drained

1 ½ cups chopped cilantro

salt to taste

pepper to taste

7 ½ limes juiced

½ cup and tbsp. of canola oil


Cook the orzo according to the package instructions for “firm” or al dente. Drain.


In a large salad bowl mix the orzo, red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro and salt and pepper. Pour the lime juice and oil over the salad and toss. Refrigerate for at least 2 hours before serving.




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