NomEatNom - Mexican Orzo Salad with Honey-Lime Dressing

Okay, okay…so I know technically orzo is Italian.

But, you see, I just so happened to have some avocados, tomatoes, bell peppers, and jalapeños on hand. Not to mention fresh lime and cilantro! Add to that the black beans and olives in my pantry, and, well…

Basically, I had a Mexican salad waiting to happen.

How could I resist??

And, more importantly, why would I want to?!?

Mexican Orzo Salad with Honey-Lime Dressing
(Serves 4 to 6)

Ingredients:

1 cup uncooked whole wheat orzo (about 2 1/2 cups cooked)
15 oz. can organic black beans, drained and rinsed
4 plum (aka Roma) tomatoes, coarsely chopped
1 large yellow bell pepper, seeded and chopped
1 jalapeño, seeded and diced
1 avocado, pitted and chopped
1/2 cup black olives, sliced
1 batch Honey-Lime Dressing, with cilantro as the featured herb
Fresh cilantro, for sprinkling

Boil the orzo in a large pot of water and/or yogurt whey. (As I’ve mentioned in the past, I like to use a mixture of about half whey and half water. The whey adds a bit of creaminess to the orzo. Try it!!) When the orzo is al dente, drain and set aside.

Combine the orzo with all of the vegetables, beans, avocado, and olives. Drizzle the dressing over the salad, and toss gently until evenly coated. You can enjoy this nommy salad at room temperature, or chilled — which means it’s a great make-ahead dish for picnics, potlucks, bagged lunches…you name it!

Sprinkle with the fresh cilantro just before serving.

Devour!