corn orzo salad

(3 ratings)
Recipe by
Ann McCue
Side Lake, MN

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

  • 2/3 c
    dried orzo
  • 2 c
    fresh corn kernels ( 3 ears)
  • 1 md
    orange sweet pepper, cut into bite size pieces
  • 2/3 c
    grape tomatoes, cut in half
  • 1
    14.5 to 15 ounce can kidney beans, rinsed and drained
  • 1/2 c
    thinly sliced red onion
  • 1 sm
    zucchini, cut into bite size pieces
  • DRESSING
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    honey
  • 1/4 c
    lime juice
  • 3 clove
    garlic, minced
  • 1
    fresh jalepeno chili pepper, seeded and finely chopped (wear gloves or be very careful)
  • 2 Tbsp
    snipped fresh cilantro (i left this out because i don't like cilantro)
  • 1/2 tsp
    salt

How To Make corn orzo salad

  • 1
    cook 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.
  • 2
    Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.

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