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Southwest Orzo Salad with Cilantro Lime Ranch Dressing
Alyssa Rivers
Orzo pasta that is filled with corn, black beans, cilantro, avocado and cherry tomatoes. The cilantro lime ranch dressing on top is incredible!
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
Salad
Cuisine
American
Servings
6
Servings
Calories
363
kcal
Ingredients
1x
2x
3x
1-1/2
cups
uncooked orzo
uncooked
1
can
corn
15 oz., drained
1
can
black beans
15 oz, drained and rinsed
1
pint
cherry tomatoes
halved
2
avocados
diced
1/4
cup
cilantro
chopped
Cilantro Lime Ranch:
1/4
cup
mayonnaise
1/4
cup
greek yogurt
3
Tablespoons
milk
1
Tablespoon
Lime Juice
2
Tablespoons
Cilantro
1
garlic clove
minced
1/8
teaspoon
salt
1/8
teaspoon
pepper
Instructions
Cook and prepare orzo according to package directions. Rinse in cold water.
Add corn, black beans, tomatoes, avocado, and cilantro and toss.
To make the cilantro lime ranch:
In a food processor or blender, add the mayonnaise, greek yogurt, milk, lime juice, cilantro, garlic, and salt and pepper. Pulse until blended.
Pour the dressing over the orzo salad and toss until coated. Enjoy!
Nutrition
Calories:
363
kcal
Carbohydrates:
44
g
Protein:
11
g
Fat:
19
g
Saturated Fat:
3
g
Cholesterol:
5
mg
Sodium:
130
mg
Potassium:
843
mg
Fiber:
11
g
Sugar:
7
g
Vitamin A:
729
IU
Vitamin C:
30
mg
Calcium:
50
mg
Iron:
2
mg