This southwestern orzo salad is loaded with black beans, fresh veggies, and a zesty dressing that you’re sure to love! Make this for your next picnic or summer barbecue.
Ingredient Notes
- Orzo – There are a few brands of gluten free orzo out there. We like Delallo or Jovial brands. If you’re not gluten free, feel free to use regular orzo.
- Beans – I used canned black beans. You could also make this with pinto beans if you like.
- Corn – You can use either canned corn or frozen corn that has been thawed.
- Tomatoes – I like mild, chili ready tomatoes in this salad. If you want more spice, use medium spiced tomatoes, or even medium salsa.
Substitutions
- If you can’t find gluten free orzo, you can use another small pasta, or you can use white rice instead.
- If you can’t have onion, you can leave it out and just add some fresh herbs for more flavor.
- Any variety of bean would be fine in this recipe. Try pinto, kidney, or white beans if you don’t have black beans.
Step by Step Instructions
- Cook the orzo according to package directions, then drain it and place in a large bowl. Add the beans, tomatoes, corn, peppers, and onions.
- Place the dressing ingredients in a glass jar and stir or shake well.
- Add the dressing to the salad and stir well. Enjoy!
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Serving Suggestions
Serve this pasta salad with:
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Recipe
Southwestern Orzo Salad (Gluten Free, Vegan).
If you're looking for an easy summer salad, try this Southwest orzo salad! It's refreshing and flavorful, and perfect for packing in lunches or bringing to a potluck.
Ingredients
- 1 ½ cups gluten free orzo
- 15 ounces black beans
- ½ cup red onion finely chopped
- 1 green pepper finely chopped
- 14 ounces chili ready tomatoes
- 15 ounces canned corn drained
- cilantro leaves optional
For the dressing:
- 4 Tablespoons lime juice (juice from two limes)
- 2 Tablespoons lemon juice (juice from one lemon)
- â…“ cup olive oil
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon pepper
Instructions
- Cook the gluten free orzo according to package directions. Once cooked, drain, and place in a large bowl to cool.
- Add the beans, tomatoes, corn, peppers, and chopped onion to the cooled orzo.
- Place all of the dressing ingredients in a glass jar and shake or stir until thoroughly combined.
- Pour the dressing over the salad and stir well to coat. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 days. You may need to add more dressing if the orzo absorbs it all.
Nutrition
Calories: 321kcalCarbohydrates: 48gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 384mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 267IUVitamin C: 31mgCalcium: 55mgIron: 3mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Darryl
This was very tasty! We liked it for an easy summer meal.