Mexican Street Corn Orzo Pasta Salad
Ingredients
- 1/4 cup dry orzo
- 2 teaspoons olive oil
- 3 cups frozen corn
- 1 can cannellini beans, drained and rinsed
- 1 small red bell pepper, diced (about 1/2 cup)
- 1 small red onion, diced (about 1/2 cup)
- 1 small jalapeño, seeded and minced
- 1/3 cup chopped cilantro
- 1/3 cup vegan mayonnaise
- 2 tablespoons fresh lime juice, plus more to taste
- 1 tablespoon distilled white or apple cider vinegar
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon Tajin seasoning
- Vegan feta cheese for serving (optional)
- 2 cups finely chopped kale (optional)
- Salt and freshly ground black pepper to taste
Preparation
Cook the pasta according to directions on the packet until al dente. Drain and set aside to cool.
Meanwhile, heat the oil over medium-high heat in a large skillet. Cook the corn for about 7 minutes, or until golden brown.
Add the corn, orzo, red bell pepper, red onion, jalapeno, cilantro, mayonnaise, lime juice, vinegar, chipotle powder, chili powder, cumin, oregano, and Tajin to a large bowl. Mix well to combine.
Add the kale if using and use your hands to massage the kale into the salad.
Adjust lime juice to taste and season with salt and black pepper.
Break the feta into crumbles and top the salad with the feta crumbles as desired.
