Mexican Orzo Salad

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package orzo pasta
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 bunch green onions, chopped
• 1 small red onion, finely chopped
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 cup chopped cilantro leaves
• salt to taste
• pepper to taste
• 5 limes, juiced
• 6 tablespoons canola oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until just tender, about 10 minutes. Drain well and rinse under cold water until cool.

2. While the orzo cooks, place the chickpeas, kidney beans, black beans and corn in a large bowl.

3. Add the red bell pepper, yellow bell pepper, green onions, red onion and cilantro to the bowl with the beans.

4. In a small bowl, whisk the lime juice with the canola oil, salt and pepper until combined.

5. Add the cooled orzo to the vegetables and beans, pour the lime dressing over the top, and toss well to coat.

6. Taste and adjust salt and pepper as needed.

7. Cover and refrigerate for at least 20 minutes so the flavors blend, then serve chilled.