Mexican Street Corn Orzo Pasta Salad
Mexican Street Corn Orzo Pasta Salad is a healthy, family-friendly vegan meal. 30-minute recipe using budget-friendly ingredients.
Servings: 3 people
Calories: 505kcal
Ingredients
- ¼ cup dry orzo
- 2 teaspoons olive oil
- 3 cups sweet corn kernels frozen
- 15 ounces cannellini beans canned, drained and rinsed
- 1 small red bell pepper diced (about ½ cup)
- 1 small red onion diced (about ½ cup)
- 1 small jalapeño seeded, and minced
- ⅓ cup chopped fresh cilantro
- ⅓ cup mayonnaise vegan
- 2 tablespoons fresh lime juice plus more to taste
- 1 tablespoon distilled white vinegar or apple cider vinegar
- ¼ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- 1 teaspoon Tajin seasoning (optional)
- Vegan feta cheese for serving (optional)
- 2 cups finely chopped kale (optional)
- Salt & freshly ground black pepper to taste
Instructions
- Cook the pasta according to directions on the packet until al dente. Drain. Set aside to cool.
- Sauté the corn: Meanwhile, heat the oil over medium-high heat in a large skillet. Cook the corn for about 7 minutes, or until golden brown.
- Mix ingredients: Add the corn, beans, orzo, red bell pepper, red onion, jalapeño, cilantro, mayonnaise, lime juice, vinegar, chipotle, chili powder, cumin, oregano, and Tajin to a large bowl. Mix well to combine. Add the kale if using. Use your hands to massage the kale into the salad. Adjust lime juice to taste. Season with salt and black pepper.
- Add feta if using: Break the feta into crumbles. Top the salad with the feta crumbles as desired.
Video
Notes
- Use frozen, fresh, or canned drained corn kernels.
- I used Violife vegan feta and Chosen Foods vegan mayonnaise to make this recipe.
Nutrition
Calories: 505kcal | Carbohydrates: 73g | Protein: 15g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 373mg | Potassium: 879mg | Fiber: 11g | Sugar: 3g | Vitamin A: 5575IU | Vitamin C: 108mg | Calcium: 151mg | Iron: 5mg
