Southwest Corn and Orzo Salad

This salad travels well so is good for picnics and potlucks. It can be made a day or two in advance if kept in a covered container in the refrigerator.
½ cup Violet’s Medium Old Goat Fruit Salsa or if you like more heat Spike's Hot Old Goat Fruit Salsa
2 tablespoons chopped fresh cilantro leaves
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
2 cups cooked orzo (about ¾ cup dry orzo pasta, cooked in boiling salted water until al dente)
4 ears sweet corn, or 10 oz frozen corn kernels, thawed. See note.
15 oz can pinto beans, drained and rinsed
½ cup chopped sweet red bell pepper
½ cup sliced green onions, both white and green parts

Note: If using fresh ears of corn, prepare a grill or grill pan. Spray or brush the husked corn ears with oil and grill until golden brown. This gives the best flavor to the salad. Cut the kernels off the cobs into a large bowl.

Make the dressing: combine the salsa, cilantro, lime juice, cumin and chili powder.

Assemble the salad: combine the cooled orzo, beans, red bell pepper and green onions with the corn in the bowl. Add the dressing and toss, taste and add salt if needed. Chill until ready to serve. Garnish with cilantro leaves and lime wedges.