Pasta Salad with Kidney Beans

    Is it a bean salad or a pasta salad? Does it matter? This recipe combines orzo with kidney beans and a buttermilk dressing for a tangy flavour sensation.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 1 cup orzo pasta
    • 1 cup corn, tinned, frozen or fresh
    • 12 cherry tomatoes, quartered
    • 3 green onions, thinly sliced
    • 1 (400g) tin kidney beans, drained
    • 1/4 cup buttermilk
    • 3 tablespoons fresh coriander leaves
    • 3 tablespoons lime juice
    • 2 tablespoons sour cream
    • 2 tablespoons mayonnaise
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon red pepper
    • 2 cloves garlic, crushed
    • 1 avocado, peeled and cut into 8 wedges
    • 1 tablespoon parsley

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook orzo until al dente, about 10 minutes. Drain and place in a salad bowl with corn, tomatoes, green onions and kidney beans. Toss.
    2. In a small bowl whisk together buttermilk, 2 tablespoons coriander leaves, lime juice, sour cream, mayonnaise, chilli powder, salt, pepper, red pepper and garlic.
    3. Drizzle the dressing over the salad and toss to combine. Top with avocado and sprinkle over remaining coriander and parsley.

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