Southwest Orzo and Black Bean Salad is an appetizer, salad and entree all in one! It’s easy to adapt to any gathering and is one of my favorite easy and fresh recipes!
I love all things that fall under the “Southwest” Label. This recipe is best in the summer when the corn and tomatoes are fresh and sweet. I love stopping by our local fruit stand and picking out big juicy tomatoes and corn for this salad. If you’re wondering how this can qualify into the appetizer, entree and salad categories; Only one or two adjustments are required to make the change. I love the versatility of this recipe!
The spiciness in this Southwest Orzo and Black Bean Salad can also be adjusted to suit your taste! The 1/4 teaspoon of chili powder gives it just enough spice to make it palatable but not too hot for young eaters. If you like it spicy, add more chili powder!
To serve this recipe as a salad, follow the recipe instructions as written. When making this recipe as a salad, I either make the guac in the recipe OR occasionally chop the avocado and toss with lime juice and scoop into a bowl lined with lettuce or spinach.
To make this recipe as an appetizer, love this dish made with guac (instructions included) with or without added sour cream and served with tortilla chips. For the photos in this post, I didn’t add sour cream to the guac. Line the bowl with tortilla chips and serve more chips in a bowl next to it.
When served as a main course, Grill 2 seasoned chicken breast halves, allow to cool, chop and mix with the salad ingredients. Serve with grilled tortillas and grated cheese. Such an easy appetizer, side salad, or main course in minutes!
This post was originally published in 2009 and updated with photos and content in 2021
Southwest Orzo and Black Bean Salad
ingredients
-
1
Cup
dried orzo pasta -
1
15 ounce can
black beans rinsed and drained -
1 1/2
cups
Corn or two ears of corn (cooked and cut off the cob)
freshly cut or frozen -
2
ripe tomatoes or about 2 cups, chopped -
1/3
Cup
chopped coriander -
1/2
Cup
thinly sliced green onion -
1
teaspoon
grated lime zest -
1/4
Cup
lime juice -
1/4
teaspoon
Chili powder (I like smoked) -
1/2
teaspoon
Garlic powder or 1 clove garlic, chopped -
salt and pepper
about 1/2 teaspoon each
Avocado topping:
-
1
ripe avocado -
1
tablespoon
lime juice -
1/4
Cup
sour cream
low-fat or regular -
1-2
Drops of Tabasco - salt and pepper
additional add-in items:
- Tortilla chips, chopped lettuce, tortillas, grilled chicken breasts
instructions
-
Boil 2 liters of water. Add noodles, cook until barely tender, 9-11 minutes. Drain and rinse with cold water. In a large mixing bowl, combine pasta, beans, corn, tomato, cilantro, onion, lime, and lime juice. Throw to combine. Add seasonings, including salt and pepper to taste.
-
In a small bowl, mash the avocado with 1 tablespoon lime juice, sour cream, and Tabasco. Add salt and pepper.
recipe notes
- If serving as an appetizer, pour into a serving bowl or plate and garnish with the avocado mixture. Serve with tortilla chips. For a salad, chop the lettuce onto plates or bowls, top with lettuce and avocado. Serve as a main course with grilled, chopped chicken and grilled or reheated tortillas.
- Refrigerated and tightly closed, this salad will keep for about 3 days. When preparing meals, squeeze an additional half of the lime over the salad and toss to keep the veggies fresh.