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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
1 cup whole-wheat orzo pasta |
3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) |
2 tablespoons fresh lime juice |
1 avocado, diced |
1/4 cup olive oil |
2 tablespoons cider vinegar |
2 tablespoons sugar |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1 pint grape tomatoes, halved |
1/4 cup chopped flat leaf parsley |
Directions:
1. Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
2. Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.
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