Mexican Orzo Salad

1 (16 ounce) package orzo pasta
1 small red pepper, chopped
1 small yellow pepper, chopped
1 bunch green onion, 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 OR pinto beans, rinsed and drained
1 (8,75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt and pepper to taste.
5 limes, juiced
6 TBSP canola oil

Fill large pot with water and bring to boil, salt water and stir in orzo. Cook about 11 minutes until firm to bite. Stir occasionally because it can stick to the bottom of the pan. Drain and rinse with cold water to stop the cooking process.
Place the drained orzo in a large bowl, and add the peppers, onions, corn, and all the beans. Mix well and salt and pepper to taste. Mix lime juice and oil in small seperate bowl whisk well. then toss into the salad.

NOTE I didn't have a red pepper so we used green, and I didn't use cilantro (I don't care for it). It turned out very good!! It is a very refreshing salad, and the orzo is a lot of fun to work with.
Bethie