A cool, creamy southwestern orzo salad with black beans, veggies, queso fresco and an easy homemade cilantro-lime vinaigrette.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Cook the orzo in salted water, according to package directions. In the meantime, add the chopped zucchini to a large bowl. Drain the orzo pasta and pour over the chopped raw zucchini in the bowl. This helps soften the zucchini slightly. Let the pasta cool. Once cooled, stir in the black beans, peppers and feta. You can refrigerate the salad at this point if you'd like. Make the easy creamy cilantro-lime dressing. If making ahead, store it separately. When ready to serve, stir the dressing into the salad, mixing well to combine. Season, to taste, with extra salt and black pepper. Serve the orzo salad cold or at room temperature with extra queso fresco crumbled on top.
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