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:
covered percent of daily need
