SOUTHWEST ORZO SALAD W/ CHIPOTLE HONEY LIME VINAIGRETTE

Southwest Orzo Salad w/ Chipotle Honey Lime Vinaigrette image

Number Of Ingredients 19

1-1/2 cups Orzo - uncooked
15 ounce Black Beans - canned, rinsed and drained
2 heads Mangoes - large
1-1/2 cups Fresh corn from 2 ears sweet corn
1 head Red bell pepper - chopped
1 pint Cherry tomatoes, halved
1 head Large Red Onion - chopped
1 head Avocado, large, 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 - 3/4 teaspoon Chipotle powder
3/4 teaspoon Ground Cumin
3/4 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Pepper

Steps:

Starting with Olive oil add dressing ingredients to a jar, cover and shake.
Meanwhile, cook orzo acording to package directions. Drain orzo and toss with 2 tablespoons dressing. Let cool completely.
Add orzo to a large bowl and toss with all of the salad ingredients EXCEPT the avacado. If serving right away, then toss in avocado, if chilling first, then add avocado right before serving.
Store dressing and salad separately. When ready to serve, add dressing to salad and toss to combine. Season with freshly cracked salt and pepper to taste and additional lime juice if desired.