South of the Border Salad
 
 
Author:
Ingredients
  • 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
Instructions
  1. Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
  2. In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
  3. 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/