Description
A refreshing Southwest Orzo Salad that combines the flavors of mango, black beans, and fresh veggies, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups uncooked orzo
- 1 (15 oz.) can BUSH’S® Black Beans, rinsed and drained
- 2 large mangoes, chopped
- 1 1/2 cups fresh corn from 2 ears sweet corn (raw)
- 1 large red bell pepper, chopped
- 1 pint cherry tomatoes, halved
- 1/4 large red onion, chopped
- 1 large avocado, chopped
- 1/2 cup packed cilantro, roughly chopped
- 1/3 cup olive oil
- 3 tablespoons lime juice (plus more to taste)
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 – 3/41/2 teaspoon chipotle powder
- 3/41/2 teaspoon ground cumin
- 3/41/2 teaspoon salt
- 1/21/2 teaspoon garlic powder
- 1/41/2 teaspoon dried oregano
- 1/41/2 teaspoon pepper
Instructions
- Cook the Orzo: Start by boiling water in a pot to cook your orzo. Look for a gentle boil with bubbles all over the surface, ensuring even cooking. Cook the orzo for just a minute less than the package suggests to prevent a mushy outcome.
- Mix the Dressing: In a bowl, whisk together 3 tablespoons lime juice and 1/3 cup olive oil until they are well-blended and resemble a creamy emulsion. Add a pinch of salt and pepper to enhance the flavor.
- Chop Your Veggies: Chop the red bell pepper, cherry tomatoes, and red onion into bite-sized pieces, ensuring even sizes for a visually appealing salad.
- Combine Everything: In a large bowl, toss the cooked orzo with the chopped veggies and 1 can BUSH’S® Black Beans. Gently mix to maintain the integrity of the beans and to ensure everything is well-combined and colorful.
- Add the Dressing: Pour the dressing over the orzo and veggie mixture, gently mixing with a spatula until everything is well-coated.
- Let It Chill: Cover the salad with plastic wrap and place it in the fridge for about 15 minutes. This allows the flavors to mingle and the salad to cool.
- Taste and Adjust: Before serving, taste the salad and adjust the seasoning with additional salt, pepper, and lime juice if needed, ensuring the refreshing zing shines through.
Notes
- Storage Tips: Store the salad and dressing separately in a container in the refrigerator. Keep the avocado separate and add it just before serving for best freshness.
- Expert Tips: Chop all vegetables ahead of time for quicker assembly. If the orzo becomes mushy, cook it for one minute less than the package instructions for better texture. Should the dressing be too thick, thin it with a small amount of water or more lime juice. If the salad tastes bland after refrigeration, taste and adjust seasoning before serving with more salt, pepper, or lime juice.
- Reheating Instructions: Reheat any leftover orzo separately in a pot over low heat until warm, ensuring not to overcook.
- Serving Suggestions: Serve as a side dish during barbecues or top with grilled chicken for a complete meal. Pair with tortilla chips for a crunchy appetizer.
- Recipe Variations: Add grilled shrimp or chicken for extra protein. You can also include black olives for flavor. Use diced pineapple instead of mango for a sweeter twist.
- Ingredient Notes: Select ripe mangoes for sweetness and freshness. If you need alternatives, consider substituting the avocado with sliced olives or additional veggies. Quality ingredients will enhance the overall flavor of the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg