This Black Bean & Corn Orzo Salad is filled with black beans, veggies, vegan feta and a creamy dressing. The perfect vegan pasta salad!
This Black Bean & Corn Orzo Salad is the perfect cold lunch. Chilled orzo is tossed with rinsed black beans, red onion, corn, jalapeño, green onion, cilantro and vegan feta. The dressing is creamy and delicious. This pasta salad is simple, quick and tasty.
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How to Make the Dressing
The dressing for this salad is super simple and delicious. Here's what you need:
- ½ cup vegan mayo
- ¼ cup olive oil
- 1 lime juiced
- 1 tablespoon taco seasoning
- 1 tablespoon ketchup
Add everything to a bowl and mix to combine. You can adjust the seasonings to your liking or add some hot sauce if you like it spicy.
How to Assemble
Cook the orzo according to the package instructions. Drain it and rinse it with cold water. Add the orzo, red onion, corn, black beans, jalapeño, green onions, cilantro and feta to a large bowl. Pour the dressing over the salad and toss to combine.
Serve with extra cilantro on top and lime wedges on the side. This can be served chilled or at room temperature.
The leftovers make great lunches too! Add the salad to individual containers and keep in the fridge for 3-5 days.
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Did you Make this Recipe?
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📖 Recipe
Black Bean & Corn Orzo Salad
Ingredients
FOR THE DRESSING
- ½ cup vegan mayo
- ¼ cup olive oil
- 1 lime juiced, plus more for serving
- 1 tablespoon taco seasoning
- 1 tablespoon ketchup
FOR THE SALAD
- 1 pound orzo dry
- 1 small 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
Instructions
- Bring a large pot of water to a boil and add the orzo. Cook according to the package instructions, drain & rinse with cold water.
- Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust seasonings as needed.
- Add the orzo, red onion, corn, black beans, jalapeño, green onions, ½ the cilantro and feta to a large bowl. Pour the dressing over the salad and toss to combine.
- Cover and place in the fridge for 30 minutes. Top with the remaining cilantro and serve with extra lime wedges.
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