South of the Border Salad
- 1 lb. box Orzo, cooked and drained
- 1 (8.75-oz.) can whole kernel corn, drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 c. cubed Pepper Jack cheese
- 1 c. peeled and diced jicama
- 1 c. chopped green bell pepper
- 2 - 4 green onions, chopped
- 1 - 2 medium tomatoes, seeds removed and cubed
- Dressing:
- ½ c. mayonnaise
- ½ c. sour cream
- Juice of half lime
- ¼ - ½ c. chopped cilantro
- 1 tsp. salt
- Freshly ground black pepper
- Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
- In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
- Add dressing to pasta mixture and combine. Store in refrigerator.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/south-of-the-border-salad/
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