Description
A vibrant and flavorful pasta salad with black beans, corn, and fresh vegetables, dressed in a zesty lime vinaigrette.
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper, chopped
- ½ small red onion, chopped
- Fresh cilantro, chopped
- 2 limes, juiced
- ¼ cup olive oil
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
- Chop the bell pepper, corn, and red onion while the pasta cooks.
- In a small bowl, whisk together lime juice, olive oil, cumin, garlic powder, and salt.
- In a large bowl, combine the cooled pasta, black beans, corn, bell peppers, red onion, and cilantro.
- Pour the dressing over the salad and stir gently to combine, adjusting seasoning as necessary.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For additional protein, add diced avocado or cooked quinoa. Spice it up with jalapeños or chili powder. This salad can be made a day ahead for easier prep!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta salad, black beans, corn, summer salad, vegetarian