You already know that I have a love/hate relationship with salads.
Well, this one is a salad that I definitely love!
It has a combination of fresh and canned vegetables, so it can basically be made any time of year. The orzo is tender and filling. And you can use any dressing that you prefer! Cool and beautiful – this is a great salad!
Slightly Southwestern Summer Orzo Salad
- 1 pound of orzo
- 15.25-ounce can of black beans, drained and rinsed
- 15.5-ounce can of pinto beans, drained and rinsed
- 15.25-ounce can of whole kernel corn, drained
- Grape tomatoes, halved
- 4-5 green onions, sliced
- 6 ounces of crumbled feta
- dressing of your choice
Cook orzo in salted water according to package directions.
While orzo is cooking, drain and rinse the beans, drain the corn and add all to a large bowl. Slice the tomatoes and onions and add them, as well as the feta. Toss to combine.
When orzo is done, pour into a strainer and rinse with cool water until pasta is completely cooled. Drain and add to the bowl. Stir to combine. Add dressing (about 1 cup) and combine.
Well Duh #1: Rinse the beans until they no longer have a sudsy appearance.
Well Duh #2: You could use any pasta you like. I just love orzo!
Well Duh #3: Add as much dressing as you like.
Well Duh #4: I used a tomato basil feta. So good!
If you want more Southwestern flavor, you could add a can of chopped green chiles, or a seeded and chopped jalapeno. I call this a Slightly Southwestern Salad because I used some typical Southwestern ingredients. I used a cilantro lime dressing this time, but you could use whatever dressing your family likes best. I’ve made this salad with Italian dressing, ranch dressing, and even a homemade taco vinaigrette. It’s delicious no matter what dressing you use!
The tribe really loved this dish! They didn’t even notice that there wasn’t any meat in it! Cool and light and gorgeous. This is a great summer salad!