Southwest Orzo and Black Bean Salad


  • 1 cup dried Orzo pasta
  • 1 can 15 oz black beans rinsed and drained
  • 1 1/2 cups corn fresh cut, frozen or drained canned
  • 2 firm ripe tomatoes chopped
  • 1/3 cup chopped cilantro
  • 1/2 cup thin sliced green onion
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper about 1/2 teaspoon each
  • Avocado topping:
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • 1/4 cup non fat low fat or regular sour cream
  • Salt and pepper
  • tortilla chips
  • chopped lettuce


  1. Boil 2 quarts water. Add pasta, cook until barely tender 9-11 minutes. Drain and rinse with cold water. In large mixing bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime and lime juice. Toss to combine. Add seasonings, including salt and pepper to taste.
  2. In small bowl, mash avocado with 1 tablespoon lemon juice and sour cream. Salt and pepper.
  3. If serving as an appetizer, pour into serving bowl or platter, top with avocado mixture. Serve with tortilla chips. As a salad, shred romaine lettuce onto platter, top with salad and avocado.

Recipe Notes

-If you are serving as an appetizer, tuck some chips around the inside edge of the bowl just before serving.