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Corn, Orzo and Basil Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $
Gatheredtable
adapted from The Herbal Kitchen

Ingredients

  • 1/2 red onion, finely diced
  • 2 limes, juiced
  • 1/4 cup white wine vinegar
  • sea salt and black pepper, to taste
  • 1 1/2 cups frozen corn
  • 1 red bell pepper, seeded and diced
  • 4 tablespoons torn leaves of fresh sweet basil
  • 8 ounces orzo
  • 6 tablespoons extra virgin olive oil

Directions

Prep: 1. Bring a large pot water to boil. 2. Dice red onion. 3. Juice lime (need ~3 tablespoons juice). 4. Seed and dice red bell pepper into 1/4 inch pieces. 5. Tear leaves of basil. Make: 1. Stir red onion, vinegar, lime juice, salt, and pepper together in a bowl. Set aside. 2. When water is boilding, add orzo and cook for 8 minutes then add corn kernels and cook until water boils again, about 2 minutes. 3. Drain in colander, and rinse with cold water. 4. Add olive oil to the onion mixture. 5. Toss in orzo, corn, red bell peppers and basil.

Notes

If corn is in season, try using 2 fresh ears of corn and cutting the kernels off.

Goes great with these recipes

Coffee-Rubbed Steak
"Fried" in the Oven Cauliflower
Blueberry Chicken Salad Wraps
Greek Marinated Chicken Breasts
Peel N' Eat Shrimp with Homemade Cocktail Sauce
Honey Lime Tilapia

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