Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

The post Orzo Pasta Salad appeared first on Budget Bytes.

Every now and then I come across a recipe at a restaurant that I absolutely love, then I spend the next few moments trying to guess what’s in it so I can recreate it at home…for a lot less! Well today, I’m sharing one of those recipes! This Orzo Pasta Salad is inspired by a dish at one of my favorite restaurants, J. Alexander’s, and it’s now going into my pasta salads rotation!🙌 It includes fresh veggies like bell peppers, tomatoes and onion, along with tart & slightly sweet dried cranberries, and the best homemade vinaigrette dressing to bring it all together. This pasta salad recipe will definitely become a new favorite!

Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.

Ingredients For Orzo Pasta Salad

The restaurant version of this recipe includes wild rice, but I decided to leave the rice out because for one…wild rice can be expensive, and two…wild rice takes quite a bit of time to cook. But I absolutely love this version instead! So here’s everything you need to make this simple orzo pasta salad recipe:

  • Orzo: Orzo is a small shaped pasta that looks similar to rice. It cooks quickly and is popular in soups and salads just like this one. If you don’t have access to orzo pasta, you can certainly substitute it for a different small-shaped pasta instead.
  • Vegetables: A combination of veggies like bell peppers, roma tomatoes, red onion and sweet corn, adds lots of color, flavor, and texture. I made sure to dice the vegetables small so they match the proportion size of the rest of the ingredients.
  • Dried Cranberries: One of the things I love most about this pasta salad is the addition of the dried cranberries. It adds a tart & slightly sweet flavor and compliments the sweet corn and dressing perfectly!
  • Vinaigrette Dressing: To keep things light and fresh, I opted for a homemade vinaigrette dressing made with simple pantry ingredients and sweetened with a bit of honey. It’s so good!!

Variations & Recipe Tips!

  1. Switch it up! If you’re looking to change up the flavor profile, then try adding some Kalamata olives, crumbled feta cheese, and greek salad dressing, for a Mediterranean-inspired orzo pasta salad!
  2. Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed). 
  3. Cool down the pasta. Don’t forget to give the cooked pasta and corn a quick rinse under cool water to stop the cooking process and cool off the pasta before adding the veggies, herbs and cheese.

Serving Suggestions

This light and summery orzo pasta salad is perfect for BBQs and cookouts! Add it to your summer menu and enjoy it with some turkey burgers or grilled salmon. It’s also great with leaner proteins like Baked Cod, Pan-Seared Chicken Breasts, or even some Garlic Butter Shrimp on the side.

Side view of orzo pasta salad in a white serving bowl.
Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.
Print

Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $9.99 recipe / $1.24 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 (1 cup each)
Calories 265kcal

Ingredients

Vinaigrette Dressing

  • 1/3 cup olive oil $0.96
  • 3 Tbsp white wine vinegar $0.39
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp honey $0.18

Pasta Salad

  • 1 1/2 cups uncooked orzo pasta $1.49
  • 1 cup frozen corn $0.41
  • 1 red bell pepper $1.59
  • 1 yellow bell pepper $1.59
  • 2 roma tomatoes $0.78
  • 1/2 red onion $0.40
  • 3/4 cup dried cranberries $1.70
  • 1/4 cup fresh chopped parsley $0.29
  • 1/4 tsp salt $0.02

Instructions

  • Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
  • Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
  • While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
  • Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
  • Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sodium: 163mg | Fiber: 3g
Overhead view of two white bowls of orzo pasta salad.

How to Make Orzo Pasta Salad – Step by Step Photos

Vinaigrette dressing for orzo pasta salad.

Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.

Cooked orzo and corn drained in a colander.

Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.

Chopped vegetables on a cutting board.

While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).

Cooked orzo, corn, and chopped vegetables in a large bowl with vinaigrette dressing being poured on top.

Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.

Orzo pasta salad ingredients mixed together in a large bowl.

Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!

Overhead view of orzo pasta salad in a large white serving bowl with wooden serving spoons on the side.

Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The post Orzo Pasta Salad appeared first on Budget Bytes.

Mexican Street Corn Pasta Salad

Whip up this zesty Mexican Street Corn Pasta Salad: charred corn, tangy dressing, and fresh herbs mix with rotini for a quick, flavorful main dish or easy side.

Whip up this zesty Mexican Street Corn Pasta Salad: charred corn, tangy dressing, and fresh herbs mix with rotini for a quick, flavorful main dish or easy side.

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME de…

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME deliciousness, friends! 

It keeps well, making it perfect for BBQs, picnics, or quick lunches throughout the week. Simple ingredients and just 30 minutes required! Let us show you how it’s done! 

How to Make Black Bean Quinoa Salad

This SIMPLE black bean and quinoa salad begins with: quinoa!

Simple Quinoa Black Bean Salad from Minimalist Baker →

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!

The post Taco Salad appeared first on Budget Bytes.

Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

overhead view of taco salad with creamy white dressing and corn chips in a white bowl.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

Ingredients

Here’s what you’ll need to make this taco salad:

  • Sour Cream: Forms the creamy and tangy base of the dressing.
  • Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
  • Garlic: Adds a balancing earthiness to the dressing.
  • Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
  • Olive Oil: Helps to emulsify the dressing.
  • Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
  • Taco Seasoning: Adds that classic Mexican flavor.
  • Vegetables: Red onion, tomato, corn, avocado, and jalapeño add freshness, crunch, and a touch of spice.
  • Black Beans: Add creaminess and extra protein.
  • Corn Chips: Add saltiness and crunch.
  • Cheddar Cheese: Adds creamy, cheesy flavor.
  • Iceberg Lettuce: The perfect neutral crunchy base lettuce to let the veggies shine.

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:

Recipe Tip!

This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

three-quarters view of taco salad in a white bowl.
overhead view of taco salad with creamy white dressing and corn chips in a white bowl.
Print

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Course Main Course
Cuisine Mexican
Total Cost ($17.89 recipe / $2.98 serving)
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 salads (about 2 cups each)
Calories 804kcal

Ingredients

Dressing

  • 4 oz. sour cream $0.49
  • 2 limes, juiced and zested $1.00
  • 1 clove minced garlic $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp chili powder $0.03
  • 1/2 tsp sugar $0.01
  • 4 Tbsp olive oil $0.80

Ground Beef Mixture

Additional Toppings

  • 1/2 red onion, julienned $0.37
  • 2 roma tomatoes $0.60
  • 1 cup corn kernels $1.66
  • 1 15-oz. can black beans, drained and rinsed $0.89
  • 1 avocado, diced $0.99
  • 1 cup tortilla chips, crushed $1.44
  • 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
  • 1 jalapeno, sliced into thin rings $0.30
  • 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

  • Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  • Chop iceberg lettuce into bite-sized pieces.
  • Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  • Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  • Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  • Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g
overhead view of a serving of taco salad on a white plate.

how to make Taco Salad – step by step photos

overhead view of chopped veggies on a cutting board.

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

chopped lettuce in a white bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

dressing ingredients in a white bowl.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

creamy white dressing in a white bowl.

Whisk to combine.

raw ground beef and spices in a frying pan.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

cooked seasoned ground beef in a frying pan.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

overhead view of taco salad with ingredients separated in a white bowl.

Top chopped lettuce with prepped veggies and cooked ground beef.

tossing taco salad in a white bowl.

Toss all ingredients together.

drizzling dressing over taco salad in a white bowl.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

overhead view of taco salad with creamy white dressing in a white bowl.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

The post Taco Salad appeared first on Budget Bytes.

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

The post Santa Fe Salad appeared first on Budget Bytes.

I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.

creamy avocado dressing drizzled over santa fe salad in a large white bowl.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

Ingredients

Here’s what you’ll need to make a Santa Fe salad:

  • Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
  • Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
  • Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
  • Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
  • Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
  • Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
  • Canned Black Beans: Add creaminess and extra protein to this salad.
  • Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
  • Tortilla Chips: I like to crumble some on top for extra crunch.
  • Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
  • Pico de Gallo: Adds a hit of freshness and acidity.
  • Guacamole: This is totally optional but ups the creaminess of this salad!

What Else Can I Add?

This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

tossing santa fe salad in a large white bowl with wooden spoons.
creamy avocado dressing drizzled over santa fe salad in a large white bowl.
Print

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
Course Salad
Cuisine American, texmex
Total Cost ($17.21 recipe / $2.95 serving)
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 516kcal

Ingredients

For the Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 tbsp lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

For the Salad

  • 2 heads romaine lettuce, chopped into bite-size pieces $2.98
  • 1 green bell pepper, diced $0.89
  • 5 radishes, sliced thin $0.49
  • 1 cup frozen corn, thawed and rinsed $0.47
  • 1 15oz. can black beans, rinsed and drained $0.89
  • 1/4 cup shredded cheddar cheese $0.83
  • 1/2 cup pico de gallo $0.44
  • 1 cup crushed tortilla chips $0.50

For the Chicken

  • 2 boneless, skinless chicken breasts $5.69
  • 2 Tbsp olive oil, divided $0.08
  • 1 Tbsp chili powder $0.30
  • 2 tsp paprika $0.20
  • 1/2 tsp cayenne pepper $0.06
  • 1 tsp ground cumin $0.10
  • 1 tsp garlic powder $0.05
  • 1 tsp onion powder $0.05
  • 1 tsp salt $0.05
  • 1 tsp freshly ground black pepper $0.05

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
  • Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
  • Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
  • Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
  • Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
  • Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
  • In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
  • Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g
overhead view of a santa fe salad in a white bowl.

how to make a Santa Fe Salad – step by step photos

ingredients for avocado dressing in food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

creamy avocado dressing in food processor

Puré until smooth. Cover and set aside in the refrigerator.

chopping lettuce

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

ingredients for santa fe salad in a white bowl

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

pounding chicken

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

spice rub for chicken

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

chicken coated with spice rub

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

chicken in skillet

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

completed santa fe salad

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

The post Santa Fe Salad appeared first on Budget Bytes.

Fajita Bowl (Vegan Option)

This 20-minute fajita bowl is the perfect answer to your needs for a quick yet flavorful and nutritious weeknight dinner! This easy recipe combines seasoned oyster mushrooms with colorful fajita veggies, two types of Mexican rice, a delicious corn sals…

This 20-minute fajita bowl is the perfect answer to your needs for a quick yet flavorful and nutritious weeknight dinner! This easy recipe combines seasoned oyster mushrooms with colorful fajita veggies, two types of Mexican rice, a delicious corn salsa, creamy guacamole, zesty vegan Chipotle mayo, and a side of crisp lettuce to create an...

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The post Fajita Bowl (Vegan Option) appeared first on My Pure Plants.

Mexican Street Corn (Vegan)

In this easy, four-step vegan Mexican Street Corn salad recipe, I turn the popular Mexican corn on the cob into a zesty, flavor-packed salad that you can enjoy as an appetizer or side dish. You can customize it with your choice of add-ins, but no matte…

In this easy, four-step vegan Mexican Street Corn salad recipe, I turn the popular Mexican corn on the cob into a zesty, flavor-packed salad that you can enjoy as an appetizer or side dish. You can customize it with your choice of add-ins, but no matter how you decide to eat it, you will love...

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The post Mexican Street Corn (Vegan) appeared first on My Pure Plants.

Copycat Chipotle Corn Salsa

Chipotle lovers, get ready to take notes because this zesty and spicy copycat chipotle corn salsa is just as good, if not better, than the original! 10 key ingredients come together in just 10 minutes, making it the perfect appetizer and go-to recipe f…

Chipotle lovers, get ready to take notes because this zesty and spicy copycat chipotle corn salsa is just as good, if not better, than the original! 10 key ingredients come together in just 10 minutes, making it the perfect appetizer and go-to recipe for large parties or last-minute dinner preparation. If you love Chipotle’s spicy,...

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The post Copycat Chipotle Corn Salsa appeared first on My Pure Plants.

Mexican Fried Rice (Vegan)

A Mexican-style dinner isn’t Mexican-style without this fluffy and flavorful Mexican fried rice! This easy recipe comes together in just half an hour and is made with basmati rice, flavorful tomato puree, and various herbs, spices, and veggies. S…

A Mexican-style dinner isn’t Mexican-style without this fluffy and flavorful Mexican fried rice! This easy recipe comes together in just half an hour and is made with basmati rice, flavorful tomato puree, and various herbs, spices, and veggies. Serve it piping hot with lime wedges for an aromatic, flavor-packed side dish or entree that the...

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The post Mexican Fried Rice (Vegan) appeared first on My Pure Plants.

Chicken Pot Pie Soup

Our chicken pot pie is one of our most popular recipes. We love reading all of your comments about how much you LOVE the recipe. YAY! We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this com…

Our chicken pot pie is one of our most popular recipes. We love reading all of your comments about how much you LOVE the recipe. YAY! We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this comforting Chicken Pot Pie Soup. It tastes similar to…