Mexican Orzo Salad

Mexican Orzo Salad

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

Fill a large pot with lightly salted water and bring to a rolling boil over high
heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring
occasionally, until the pasta has cooked through, but is still firm to the bite,
about 11 minutes. Drain well in a colander set in the sink.
Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow
pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn,
cilantro, and salt and pepper to taste. Pour the lime juice and oil over the
salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
Servings: 8