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Black Bean, Corn, Georgia Pecan & Orzo Salad



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8 oz. orzo or macaroni
1/4 tsp. salt
1 tsp. olive oil
2 tbsp. freshly squeezed lime juice
3 tbsp. olive oil
1/4 tsp. ground cumin
Freshly ground black pepper, to taste
1 cup cooked or canned black beans, rinsed and drained
1 cup cooked corn kernels
1 small red bell pepper, cored, seeded and cut into thin slivers
1 ripe tomato, peeled, seeded and chopped (or 1 cup prepared salsa)
2 green onions, chopped
3 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
1/3 cup toasted pecan halves or chopped Georgia pecans


  1. 1
    Bring a large pot of water to a boil. Add orzo and salt, stir and cook for about 5 minutes, or until orzo or macaroni test done. Drain, toss with teaspoon olive oil and set aside.
  2. 2
    While pasta is cooking, whisk together lime juice, olive oil, cumin and black pepper. Stir in black beans, corn, orzo, red bell pepper strips, tomato, green onions, cilantro and parsley. Stir in toasted pecans.
  3. 3
    Taste salad and adjust seasonings. Serve at room temperature or chill 30 minutes prior to serving. Serve on lettuce leaves.

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cuisines North & South American, Southwestern & Tex Mex
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