Ingredients

1 1/2 cups uncooked orzo pasta

4 stalks green onion, diced

1 onion, minced

1 cup shelled edamame

1 cup black beans, cooked

1 cup fire-roasted corn kernels

1 cup fresh diced tomatoes

1 1/2 avocado, diced in 3/4" chunks

1/2 cup packed cilantro, chopped finely

1 1/2 cups vegan mayonnaise

3/4 tsp dijon mustard

2 tsp freshly squeezed lemon

1/8 tsp cayenne pepper

1/2 tsp freshly ground black pepper

salt to taste (about 1 tsp does the trick for me!)

Directions

1. Cook the orzo pasta in well-salted boiling water according to package instructions. Drain and let cool.
2. As the pasta cooks and cools, prep all of the other ingredients as specified above.
3. Once the pasta reaches room temperature, mix together all of the ingredients in a large bowl.
4. Taste for salt and seasoning, and adjust according to what tastes good to you.
5. Let the salad chill in the refrigerator for at least 2 hours, or overnight if you can wait!
6. Taste again for salt and seasoning, and serve it up!