John and I bought this neat Southwest Orzo from Pappardelle’s at the Los Angeles Farmers’ Market. I wanted to makes something that would make the most of its unique flavors, so I created this colorful, flavorful salad.
Prepare 1 pound of Orzo according to package directions.
While the Orzo is boiling, make the Lime Vinaigrette
In a measuring cup, whisk:
Juice of 2 Limes
3/4 cup Olive Oil
1 teaspoon Honey
1/2 teaspoon Salt
1 teaspoon Arizona Dreaming Seasoning
In a large salad bowl, toss
4 Roma Tomatoes, seeded and diced
4 Spring Onions, finely sliced
1 small can Corn, drained
1 can Black Beans, drained and rinsed
1/2 can Fire-Roasted Green Chiles
12 ounces Queso Fresco, crumbled
2 Avocados, diced
6 ounces Salami, diced
About 20 stems of Cilantro, chopped – I use kitchen shears to do this
We served this as a side-dish with Steak, but it’s also a perfect meal salad. You can use it to fill tomatoes or avocado halves, too.
|City of Angels sculpture at The Grove and LA Farmers’ Market|