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+ servings

Southwest Orzo and Black Bean Salad

Course Appetizer, Main Course, Salad
Cuisine American, southwest
Keyword avocado, black bean, Corn, pasta, tomato
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8


  • 1 cup dried Orzo pasta
  • 1 15 oz can black beans rinsed and drained
  • 1 1/2 cups corn or two ears (cooked and cut off cob) fresh cut or frozen
  • 2 ripe tomatoes, or about 2 cups, chopped
  • 1/3 cup chopped cilantro
  • 1/2 cup thin sliced green onion
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 1/4 teaspoon chili powder (I like smoked)
  • 1/2 teaspoon garlic powder or 1 clove garlic, minced
  • 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


  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 lime juice, sour cream and Tabasco. Add salt and pepper.

Recipe Notes

  • If serving as an appetizer, pour into serving bowl or platter, top with avocado mixture. Serve with tortilla chips. As a salad, shred lettuce onto platter or bowl, top with salad and avocado. For main dish, serve with grilled, chopped chicken and grilled or warmed tortillas.
  • This salad lasts for about 3 days refrigerated and covered tightly. When making for meal prep, squeeze an extra half of lime over the salad and toss to help keep the veggies fresh.