Summer Orzo Salad

Summer Orzo Salad

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What you will need:

-about 2-3 cups of dry orzo

-1 red bell pepper

-1 large tomato or 2 medium ones (I always like to add a few cherry tomatoes too if I have them)

-5 limes

-1/2 can of black beans

-2 ears of freshly steamed corn

-several sprigs of cilantro

-1/2 medium red onion

-red wine vinegar

-olive oil

-sea salt

-pepper

 

What to do:

Heat on high a medium size pot of full of water, once boiling add orzo (however much you want, I usually do about 2 or 3 cups of orzo).  Boil 8-9 minutes on high heat, stirring occasionally.

While orzo is heating, cut up bell pepper and tomatoes (I usually cut into large chunks, that are still bite size). Dice onion.  Cut corn off the cob.  Finely cut up cilantro removing as much of the stem as possible.

Once orzo is cooked, drain in strainer and let sit for 2-3 minutes.  Once drained put orzo in large mixing bowl and immediately add red wine vinegar (I usually add about 1/4 cup).  Add several tablespoons of olive oil (3-4).  Mix well.  Squeeze in the lime juice of 4 of the 5 limes and give a good stir. Usually I add a few more tablespoons of red wine vinegar at this point (I’m not usually a very good measurer with these kinds of things, so see for yourself by tasting as you go along to get it to your liking.  Add veggies and black beans.  Salt and pepper to taste.  Put in fridge for at least 1-2 hours before serving.  (If salad seems a little dry before serving add a little more vinegar and olive oil.  I always squeeze in another lime at the last minute before serving, if theres one remaining!  Enjoy!!

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