Yields Makes 4 main-dish servings
AuthorPolly Parkinson, Salt Lake City, Utah,
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.

How to Make It

Step 1
1

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.

Step 2
2

In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.

Step 3
3

In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.

Step 4
4

Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.

Ingredients

 2/3 cup dried orzo pasta
 1 can (15 oz.) black beans, rinsed and drained
 1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
 1/3 cup chopped fresh cilantro
 1/4 cup thinly sliced green onions or chives
 1 teaspoon grated lime peel
 1/3 cup plus 1 tablespoon lime juice
  About 1/2 teaspoon pepper
  Salt
 1 ripe avocado (10 oz.), peeled and pitted
 1/4 cup nonfat sour cream
  Corn tortilla chips (optional)

Directions

Step 1
1

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.

Step 2
2

In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.

Step 3
3

In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.

Step 4
4

Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.

Southwest Orzo and Bean Salad