Bursting with bold flavors and vibrant colors, this Mexican Orzo Salad is a perfect side dish or light meal. Packed with fresh veggies, zesty lime dressing, and a touch of spice, it’s quick, easy, and perfect for potlucks or meal prep.
Prep Time: 25 mins Cook Time: 10 mins
Additional Time: 2 hrs Total Time: 2 hrs 35 mins
Servings: 6
Table of Contents:
Tools for this recipe:
Mexican Orzo Salad:
Credit: Saints Kitchen
Ingredients:
- 1 cup orzo pasta
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey (or agave for vegan)
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
Step 1: Cook the Orzo
- Heat a medium-sized pot of water with salt until it reaches a rolling boil. Add the orzo and cook according to package instructions until tender.
- To halt the cooking process, simply drain and rinse with cold water. Set aside to cool completely.
Step 2: Prepare the Dressing
- In a small bowl, whisk together olive oil, lime juice, lime zest, honey, garlic, chili powder, salt, and pepper. Adjust seasoning to taste.
Step 3: Mix the Salad
- In a large bowl, combine the cooled orzo, black beans, corn, red bell pepper, cherry tomatoes, and red onion. Toss gently to mix.
Step 4: Add the Dressing
- Pour the dressing over the salad and toss everything together to make sure all the ingredients are evenly coated.
Step 5: Add Avocado and Cilantro
- Gently fold in the diced avocado and sprinkle with cilantro. Take care not to crush the avocado while you’re mixing.
Step 6: Chill and Serve
- Cover and refrigerate the salad for at least 20 minutes to let the flavors meld. Serve cold or at room temperature.
Tips:
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the dressing for extra heat.
- Protein Boost: Toss in grilled chicken, shrimp, or crumbled queso fresco for added protein.
- Make Ahead: Prepare the salad without the avocado and add it just before serving to keep it fresh.
- Leftovers: Keep it in a sealed container in the refrigerator for a maximum of 2 days.
This Mexican Orzo Salad is light, zesty, and packed with fresh flavors. It’s sure to be a hit at your next gathering or as a quick weekday lunch.
Nutrition Information:
| Nutrient | Amount per Serving |
| Calories | 280 kcal |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 38 g |
| Fiber | 8 g |
| Protein | 7 g |
| Sodium | 250 mg |
| Vitamin C | 50% of Daily Value |
| Potassium | 380 mg |
| Iron | 12% of Daily Value |
Health Benefits of Mexican Orzo Salad:
- High in Fiber: Black beans, corn, and avocado support healthy digestion.
- Heart Health: Olive oil and avocado provide heart-friendly monounsaturated fats.
- Immunity Boost: Lime juice and bell peppers are rich in vitamin C.
- Energy Sustainer: Orzo pasta provides complex carbohydrates for energy.
- Antioxidant-Rich: Red bell peppers and tomatoes are packed with antioxidants.
- Bone Health: The salad contains magnesium and potassium for strong bones.
- Weight-Friendly: Low in calories yet filling, perfect for weight management.
- Supports Eye Health: Avocado and cilantro contain lutein and beta-carotene.
- Low in Sodium: Naturally low in salt, with flexibility to adjust seasoning.
- Gluten-Free Adaptable: Easily made with gluten-free pasta for dietary needs.
Storage Instructions:
- Refrigeration: Store in an airtight container in the refrigerator for up to 2 days.
- Avoid Freezing: Not suitable for freezing due to the fresh vegetables and avocado.
Reheat & Reuse Instructions:
Reheating:
- Best served cold or at room temperature.
- If adding protein like chicken or shrimp, heat the protein separately and combine with the salad.
Reuse Ideas:
- Taco Filling: Use as a fresh, flavorful filling for tacos or burritos.
- Lettuce Wraps: Spoon into large lettuce leaves for a healthy wrap.
- Grain Bowl Base: Layer with quinoa or brown rice for a hearty grain bowl.
- Soup Garnish: Use as a vibrant topping for tortilla soup or black bean chili.
This Mexican Orzo Salad is a colorful, zesty option for quick meals or entertaining. It’s easy to prepare and full of vibrant, fresh flavors. 🌽🍅✨
FAQ’s
Q. What is made of orzo?
Orzo is made from durum wheat semolina, the same ingredient used in most traditional pasta. It has a firm, slightly chewy texture when cooked and is often used in soups, salads, casseroles, and Mediterranean dishes. Some varieties of orzo are made with whole wheat or even gluten-free ingredients like chickpea or corn flour.
Q. Why is orzo better than pasta?
Faster Cooking Time – Orzo cooks quicker than larger pasta shapes, making it great for quick meals.
Versatility – It works well in soups, salads, casseroles, and even risottos.
Better Texture for Certain Dishes – Its small, rice-like shape blends better in broths and sauces without overpowering other ingredients.
Portion Control – Because of its size, orzo can feel lighter and more evenly distributed in a dish.
Absorbs Flavors Well – Similar to rice, orzo soaks up broths, sauces, and seasonings beautifully.
Q. What ingredients are in Mexican orzo salad?
Typically, it includes cooked orzo, black beans, corn, diced tomatoes, red onion, bell peppers, cilantro, and a zesty lime dressing. Optional add-ins like avocado or jalapeños can enhance the flavor.
Q. How do you make Mexican orzo salad?
Cook the orzo, rinse it to cool, and toss it with the vegetables, beans, and corn. Whisk together a lime-based dressing with olive oil, cumin, chili powder, and garlic, then pour it over the salad and mix well.
Q. Can I make Mexican orzo salad ahead of time?
Yes, this salad can be made up to a day in advance. Store it in the fridge, but add fresh ingredients like avocado or cilantro just before serving for the best taste and texture.
Q. Is Mexican orzo salad served warm or cold?
It’s usually served cold or at room temperature, making it perfect for picnics, potlucks, or a refreshing side dish.
Q. Can I make this salad gluten-free?
Yes, swap the orzo for gluten-free pasta or a grain like quinoa to make the dish gluten-free while keeping the same delicious flavors.
Q. What pairs well with Mexican orzo salad?
It’s a great side dish for grilled chicken, steak, tacos, or even as a standalone light lunch. Add a dollop of sour cream or sprinkle of queso fresco for extra richness.
Q. Is orzo a rice or pasta?
Orzo is actually a type of pasta, not rice. It may look like rice because of its small, oval shape, but it’s made from durum wheat semolina, just like traditional pasta. It cooks quickly and works great in soups, salads, and Mediterranean dishes.
Q. Why is orzo healthier than pasta?
Orzo is commonly made from white flour, but it can be made from whole-grain flour as well, making it a healthier pasta.
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