Meatless Monday: Mexican Orzo Salad


  • Prep: 30 minutes, Ready in:  3 hours, Servings: 8-10 (at least)  Original Recipe: here


  • 1 (16 ounce) package orzo pasta
  • 1 small organic red bell pepper, chopped
  • 1 small organic yellow bell pepper, chopped
  • 1 whole shallot (if you can find organic, do it), finely chopped
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup edamame
  • 1 (8.75 ounce) can organic whole kernel corn
  • 1 cup chopped organic cilantro leaves (or more)
  • salt and pepper to taste
  • 5 organic limes, juiced
  • zest of 1 organic lime
  • 6 tablespoons canola oil


  1. Fill a large pot with lightly salted water and bring to a boil.  Stir in the orzo and cook pasta 9 minutes.  Drain.
  2. Place the drained orzo in a large bowl and fold in all ingredients up to salt and pepper.  Pour lime juice, oil, and zest over salad and toss.
  3. Refrigerate at least 3 hours before serving.

Notes:  I might try adding finely chopped jalapeno in it next time for a kick!  You can also make this a day ahead too.  😉

Hope you are recharged from your weekend and ready for your active & healthy week!  Here’s a sneak peek at Wednesday’s post…


Can you guess where we were?


10 thoughts on “Meatless Monday: Mexican Orzo Salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s