Southwestern Orzo Salad + KitchenAid Stand Mixer Giveaway

You can never have too many salad recipes, so give Southwestern Orzo Salad + KitchenAid Stand Mixer Giveaway a try. This recipe serves 6. One serving contains 549 calories, 23g of protein, and 28g of fat. For $2.59 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 888 people were glad they tried this recipe. This recipe from Diethood requires lemon juice, canned black beans, cherry tomatoes, and olive oil. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns an awesome spoonacular score of 98%. Similar recipes include Neapolitan Cakelettes + KitchenAid Stand Mixer Giveaway, Stuffed Pepper Soup + KitchenAid Stand Mixer Giveaway, and Pretzel Bark with Peppermint | KitchenAid Stand Mixer Giveaway.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 avocados, diced

1 can (15-oz) black beans, drained and rinsed

1 pint cherry tomatoes, halved

1/4-cup fresh parsley leaves

salt and fresh ground pepper, to taste

1/2 cup fresh lemon juice

1/4 cup olive oil

1-1/2 cups uncooked orzo

grated parmesan cheese, optional

1 can (15-oz) sweet corn, drained and rinsed

Equipment:

mixing bowl

whisk

Cooking instruction summary:

Cook Orzo according to the directions on the box.Remove from heat; drain and rinse with cold water.In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside.In a separate mixing bowl, whisk together lemon juice, olive oil, salt and pepper.Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.Toss salad, cover, and refrigerate for 20 minutes.Garnish with parsley and grated parmesan cheese.Serve.

 

Step by step:


1. Cook Orzo according to the directions on the box.

2. Remove from heat; drain and rinse with cold water.In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside.In a separate mixing bowl, whisk together lemon juice, olive oil, salt and pepper.

3. Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.Toss salad, cover, and refrigerate for 20 minutes.

4. Garnish with parsley and grated parmesan cheese.

5. Serve.


Nutrition Information:

Quickview
549k Calories
22g Protein
28g Total Fat
56g Carbs
48% Health Score
Limit These
Calories
549k
27%

Fat
28g
44%

  Saturated Fat
7g
49%

Carbohydrates
56g
19%

  Sugar
7g
8%

Cholesterol
20mg
7%

Sodium
770mg
33%

Get Enough Of These
Protein
22g
46%

Vitamin K
63µg
61%

Vitamin C
41mg
51%

Fiber
12g
50%

Phosphorus
446mg
45%

Calcium
409mg
41%

Manganese
0.72mg
36%

Selenium
24µg
35%

Folate
138µg
35%

Potassium
989mg
28%

Magnesium
98mg
25%

Vitamin A
1119IU
22%

Copper
0.45mg
22%

Vitamin B6
0.45mg
22%

Vitamin E
3mg
22%

Vitamin B2
0.35mg
21%

Vitamin B5
2mg
20%

Vitamin B3
3mg
19%

Iron
3mg
19%

Vitamin B1
0.28mg
19%

Zinc
2mg
17%

Vitamin B12
0.36µg
6%

covered percent of daily need
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