corn orzo salad
(3 ratings)
This is a nice salad with a light dressing. Got it out of a Better Homes and gardens special intrest "Potluck" magazine. Served with a southwest beef kabob. I have the recipe for the kabobs posted also. Enjoy!
(3 ratings)
yield
6 to 8
Ingredients For corn orzo salad
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2/3 cdried orzo
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2 cfresh corn kernels ( 3 ears)
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1 mdorange sweet pepper, cut into bite size pieces
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2/3 cgrape tomatoes, cut in half
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114.5 to 15 ounce can kidney beans, rinsed and drained
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1/2 cthinly sliced red onion
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1 smzucchini, cut into bite size pieces
- DRESSING
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2 Tbspolive oil
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2 Tbsphoney
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1/4 clime juice
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3 clovegarlic, minced
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1fresh jalepeno chili pepper, seeded and finely chopped (wear gloves or be very careful)
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2 Tbspsnipped fresh cilantro (i left this out because i don't like cilantro)
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1/2 tspsalt
How To Make corn orzo salad
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1cook orzo according to directions. add corn kernels for the last minute of cooking time. Drain orzo and corn in a colander, rinse with cold water. In a large bowl combine orzo and rest of ingredents.
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2Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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