Corn and Orzo Salsa

WOW! This salad is amazing! My favorite guy says it’s the best one I have made, and I have made some amazing dishes! I found this one in my Better Homes and Garden cook book, just by chance. This is a great salad to kick off the summer BBQ season, it’s light and tangy. I made a few changes to keep the salt out so this is my version … (I didn’t have kidney beans but you can drain and rinse a 16 oz of No Salt Red beans and add it to the salad, we plan to next time.)

Salad:

  1. 2/3 cup cooked Orzo, cook it according to directions
  2. 1 package of frozen corn, add to end of the cook time of the orzo
    1. Rinse these two in cold water when they cooked and add to your bowl

Add to above ingredients:

  1. 1 Zucchini sliced is small chunks
  2. 1 orange pepper cut into small chunks
  3. ½ red onion diced
  4. 2/3 cup cherry tomatoes cut in half
  5. 1 16 oz. can of red kidney beans, No Salt drained and rinsed

Dressing (place all ingredients in a jar with a lid)

  1. ¼ cup lime juice
  2. 2 tablespoons of Olive Oil
  3. 2 tablespoons of Honey
  4. 1 teaspoon of lime peel
  5. 1 fresh jalapeno finely chopped
  6. 2 tablespoons of fresh cilantro
  7. ½ teaspoon of No Salt
  8. 2 garlic cloves minced
  9. Cover and shake well

Add dressing to salad and mix well.

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