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Looking down at a bowl of orzo salad with black beans, corn, and vegan feta, topped with taco seasoning.

Black Bean & Corn Orzo Salad

Creamy vegan taco pasta salad with black beans, corn, orzo, and zesty lime dressing, ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Mexican-Inspired
Servings 10 servings
Calories 430 kcal

Ingredients
  

  • 1/2 cup vegan mayonnaise
  • 1/4 cup olive oil
  • 1 lime juice of, plus extra for serving
  • 1 tablespoon taco seasoning mix
  • 1 tablespoon ketchup
  • 1 pound dry orzo
  • 1 small red onion diced
  • 2 cups corn kernels
  • 2 cans (15 ounces each) black beans drained and rinsed
  • 1 jalapeño diced
  • 5 green onions diced
  • 1 bunch cilantro chopped and divided
  • 3 ounces vegan feta cheese crumbled

Instructions
 

  • Cook and cool orzo:

    Heat a large pot of water until boiling, then cook the orzo per package directions. Drain and rinse under cold water.

  • Whisk dressing ingredients:

    Whisk together the vegan mayo, olive oil, lime juice, taco seasoning, and ketchup in a bowl. Adjust seasoning to taste.

  • Combine salad with dressing:

    In a large bowl, mix the cooked orzo, red onion, corn, black beans, jalapeño, green onions, half the cilantro, and vegan feta. Pour the dressing over and toss well.

  • Chill and garnish:

    Chill, covered, for 30 minutes. Garnish with the remaining cilantro and serve with extra lime wedges.
Keyword bean and corn salad, bean pasta salad, black bean & corn orzo salad, black bean salad, corn and bean salad, corn bean salad, easy bean salad, fresh bean salad, simple bean salad, three bean salad