About this recipe:This Mexican inspired pasta salad, is packed full of protein. Orzo is tossed with peppers, chickpeas, kidney beans, black beans, sweetcorn and seasoned with fresh coriander and lime juice. It's perfect for a summer barbecue.
450g orzo pasta
1 small red pepper, chopped
1 small yellow pepper, chopped
1 bunch spring onions, chopped
1 small red onion, finely chopped
1 (400g) tin chickpeas, rinsed and drained
1 (400g) tin kidney beans, rinsed and drained
1 (400g) tin black beans, rinsed and drained
3/4 (340g) tin sweetcorn, drained
45g chopped coriander leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons rapeseed oil
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Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the orzo and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
Place the drained orzo in a large salad bowl and fold in the red pepper, yellow pepper, spring onions, red onion, chickpeas, kidney beans, black beans, sweetcorn, coriander and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat and refrigerate at least 2 hours to chill before serving.