Three bean and orzo salad

    2 hours 35 min

    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.

    50 people made this

    Serves: 8 

    • 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

    Prep:25min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr35min 

    1. 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.
    2. 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.

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    Reviews in English (46)


    Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish!  -  24 May 2009  (Review from Allrecipes US | Canada)


    I loved this. It's simple, tasty, refreshing. It's been great to have this in the refrigerator as a snack during the day or as a side for dinner. It's turned out to be pretty filling too. My wife was very impressed with me, so that was a nice bonus.  -  12 Apr 2011  (Review from Allrecipes US | Canada)


    Loved this! Only used 2 cans black beans and added a can of Mexicorn. Also didn't have bell peppers so added a can of diced jalapenos. I love cumin and chili powder so I used about a 1/2 tsp of each. Delicious!  -  08 Feb 2010  (Review from Allrecipes US | Canada)