Cooked - Southwest Orzo Salad With Chipotle Honey Lime Vinaigrette

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Southwest Orzo Salad With Chipotle Honey Lime Vinaigrette

10.0

For the salad

1 ½ cups uncooked orzo

1 can Black Beans

1 ½ cups corn

1 red bell pepper, chopped

¼ large red onion, chopped

1 large Avocado, chopped

2 large mangoes, chopped (optional)

1 pint cherry tomatoes, halved (optional)

½ cup cilantro, roughly chopped

For the dressing

⅓ cup olive oil

3 tablespoons lime juice (plus more to taste)

2 tablespoons honey

1 tablespoon red wine vinegar

½-¾ teaspoon chipotle powder

¾ tsp EACH ground cumin, salt

½ teaspoon garlic powder

¼ tsp EACH dried oregano, pepper

Add all of the Dressing ingredients to a jar, cover, and shake.
Meanwhile, cook orzo according 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 avocado. 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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineSouthwestern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 90 weeks ago

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