Southwestern Orzo Salad Recipe 435

CREAMY SOUTHWESTERN ORZO SALAD

Creamy Southwestern Orzo Salad image

This creamy southwestern orzo salad is the perfect blend of spicy, creamy, and crispy. The bold flavors make this salad not only a crowdpleaser at gatherings, but also a great lunch!

Provided by Rachel Gurk

Categories Salads

Time 20m

Number Of Ingredients 11

Ingredients

16 ounce package orzo
1 1/2 cups corn (fresh, frozen, or canned)
1 can (15 ounce) black beans, rinsed and drained
1 red bell pepper, diced small
1/2 cup green onions, thinly sliced ((about 3 green onions or scallions))
8 ounces sharp white cheddar, cut into small cubes
1 pkg (1 ounce) Ranch Salad Dressing and Seasoning Mix
1 cup buttermilk
1 cup mayonnaise ((I like the kind made with olive oil))
1 tablespoon taco seasoning
1/2 cup chopped fresh cilantro, opt.

Steps:

In a small bowl, mix together mayonnaise, buttermilk, ranch salad dressing mix, and taco seasoning. Place in fridge while you make the rest of the salad.
Cook orzo as directed on package. Drain and rinse with cold water. Drain well.
Meanwhile, cut corn off cob into a large bowl. Add black beans, bell pepper, green onions, orzo, and cheddar.
Pour dressing over salad and stir to combine. Serve immediately or store covered in the fridge until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 456 kcal, Carbohydrate 42 g, Protein 14 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 344 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 17 g

SOUTHWESTERN ORZO SALAD RECIPE - (4.3/5)

Southwestern Orzo Salad Recipe - (4.3/5) image

Provided by Jaymers

Number Of Ingredients 15

Ingredients

For the Orzo Salad:
1-1/2 cups uncooked orzo
1 can (15-oz) sweet corn, drained and rinsed
1 can (15-oz) black beans, drained and rinsed
1 pint cherry tomatoes, halved
2 avocados, diced
2 scallions, sliced
grated parmesan cheese, optional
For the Dressing:
1/4 C fresh lemon juice
1/4 C fresh lime juice
1/4 C olive oil
1/4 tsp chili powder
1/4 tsp cumin
salt and fresh ground pepper, to taste

Steps:

1. Cook Orzo according to the directions on the box. 2. Remove from heat; drain and rinse with cold water. 3. Sauté scallions and tomatoes until fragrant and the tomatoes begin to wilt. Put in the fridge to cool. 4. In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside. 5. In a separate mixing bowl, whisk together lemon juice, lime juice, olive oil, chili powder, cumin, salt and pepper. 6. Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing. 7. Toss salad, cover, and refrigerate for 20 minutes. 8. Garnish with parmesan cheese. 9.Serve.

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