Mexican Orzo Salad Recipe

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Ingredients:

Serving

1 (16 oz) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 oz) can chickpeas, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tbsp canola oil

Directions:

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a 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, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.81 Kcal (606 kJ)
Calories from fat	97.87 Kcal
		% Daily Value*
Total Fat	10.87g	17%
Cholesterol	0.18mg	0%
Sodium	21.09mg	1%
Potassium	173.32mg	4%
Total Carbs	11.93g	4%
Sugars	2.64g	11%
Dietary Fiber	2.85g	11%
Protein	2.09g	4%
Vitamin C	43.2mg	72%
Vitamin A	0.7mg	25%
Iron	13.3mg	74%
Calcium	27.5mg	3%

Amount Per 100 g
Calories	121.34 Kcal (508 kJ)
Calories from fat	82.01 Kcal
		% Daily Value*
Total Fat	9.11g	17%
Cholesterol	0.15mg	0%
Sodium	17.67mg	1%
Potassium	145.23mg	4%
Total Carbs	10g	4%
Sugars	2.21g	11%
Dietary Fiber	2.39g	11%
Protein	1.75g	4%
Vitamin C	36.2mg	72%
Vitamin A	0.6mg	25%
Iron	11.2mg	74%
Calcium	23.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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