Kristi Whitley

Healthy Living

Black Bean & Corn Orzo Salad

PREP TIME: 10 min
COOK TIME: 10 min
SERVINGS: 10 sides

• 1/2 cup vegan mayo
• 1/4 cup olive oil, chipotle preferred
• 1 lime (juiced, plus more for serving)
• 1 tablespoon taco seasoning
• 1 tablespoon ketchup
• 1 pound orzo (dry)
• 1/4 red onion (diced)
• 2 cups corn
• 2 15-ounce cans black beans (drained & rinsed)
• 1 jalapeño (diced)
• 5 green onions (diced)
• 1 bunch cilantro (chopped, separated)
• 3 ounces vegan feta (crumbled)

1. Bring a large pot of water to a boil and add the orzo. Cook according to the package instructions, drain & rinse with cold water.

2. Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust seasonings as needed.

3. Add the orzo, red onion, corn, black beans, jalapeño, green onions, 1/2 the cilantro and feta to a large bowl. Pour the dressing over the salad and toss to combine.

4. Cover and place in the fridge for 30 minutes. Top with the remaining cilantro and serve with extra lime wedges.

This Black Bean & Corn Orzo Salad is filled with black beans, veggies, vegan feta and a creamy dressing. The perfect vegan pasta salad!

Serving Size: 1 serving
Calories: 428 kcal
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Cholesterol: 8 mg
Sodium: 526 mg
Carbohydrates: 58 g
Fiber: 9 g
Sugar: 4 g
Protein: 14 g