Orzo Corn Salad with Cucumber Feta Dressing
A refreshing salad with cucumber in the orzo salad and a cucumber Feta dressing; it makes a perfect summer side.
Servings: 6 servings
Calories: 201kcal
Ingredients
Dressing
- ½ cup crumbled feta divided ¼ +¼ cup
- 2 cups cucumber divided 1 cup + 1 cup
- 2 tablespoon olive oil
- 1 lime-zest and juice reserve the zest for garnish on top of the salad
Salad
- ¾ cup uncooked orzo
- 2 cups sweet corn kernels steam fresh corn and cut kernels off the cob or use frozen or canned corn without cooking
- 1 medium jalapeno pepper
- ¼ cup sweet red pepper
- 2 green onions chopped (optional)
Instructions
Dressing
- Peel and seed the cucumber. Cut into 1" cubes. Add 1 cup to the blender for the dressing and reserve the other cup for the salad.
- Add ¼ cup of feta (reserve remainder for the salad) to the blender. Add 1 cup of cucumber, oil and lime juice in blender and blend until relatively smooth.
Salad
- Cook the orzo according to the package instructions. (Mine cooks for about 7 minutes). Drain and rinse.
- Mince the jalapeno pepper. (Remove seeds and white membrane if you don't want it to be too hot).
- Mince the red pepper.
- Add the orzo, corn, cucumber, feta, jalapeno and red pepper to ad large bowl. Stir to mix. Pour dressing over and stir again. Sprinkle the lime zest on top of the salad.
- Serve immediately.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 7mg | Sodium: 179mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g