Pasta Salad with Kidney Beans
25 minutes
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.
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Cook orzo until al dente, about 10 minutes. Drain and place in a salad bowl with corn, tomatoes, green onions and kidney beans. Toss.
- In a small bowl whisk together buttermilk, 2 tablespoons coriander leaves, lime juice, sour cream, mayonnaise, chilli powder, salt, pepper, red pepper and garlic.
- Drizzle the dressing over the salad and toss to combine. Top with avocado and sprinkle over remaining coriander and parsley.
