This Mexican inspired salad has minimal ingredients and quick cooking time which means this salad is put together in less than 25 minutes (including prep time!).
It is best made a day in advance to let the flavours blend though, so plan accordingly. There is no mayo or dairy in this salad, so it is well suited for an afternoon out in the hot sun without the worry of spoiling.
1 cup un-cooked Orzo pasta
2 Cups Cooked Black Beans (if using canned, rinse well)
1 Cup Frozen Corn, thawed and drained
1 large Jalapeño Pepper, seeded and finely diced
1 Cup Orange or Red Bell Pepper, seeded and diced
1/2 Cup Green Onions, sliced
1 Cup Fresh Cilantro, chopped
Juice of 2 small Limes
1/4 Cup Olive Oil
1 to 1 1/2 tsp. Ground Cumin (or to preference)
1/2 tsp. to 1 tsp. Ground Chipotle Chile Powder (or to preference)
Salt & Pepper to taste
Cook Orzo according to package directions. Pasta should be al dente for a cold pasta salad. Drain and rinse in cold water.
In a large bowl, combine all the other ingredients; mix well. Add the Orzo pasta and toss to coat.
Let sit overnight in the fridge to blend flavours.