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Southwest Orzo and Bean Salad

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.

 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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories335
% Daily Value *
Total Fat 9.9g13%

Saturated Fat 1.5g8%
Cholesterol 1.5mg1%
Sodium 210mg10%
Total Carbohydrate 54g20%

Dietary Fiber 7.4g27%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.