Description
A refreshing and flavorful pasta salad featuring black beans, corn, and a zesty cilantro lime dressing made with Greek yogurt. Perfect for potlucks, picnics, or a healthy lunch.
Ingredients
Scale
- 1 pound pasta, any shape you like (rotini, penne, or farfalle work well)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (fresh or frozen and thawed also work)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup olive oil
- 1/4 cup Greek yogurt (plain, full-fat or 2%)
- 1/4 cup lime juice, fresh is best (about 2–3 limes)
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional additions: 1/4 teaspoon cumin, 1/4 teaspoon chili powder, a pinch of cayenne pepper for heat, avocado, jalapeño
Instructions
- 1. Cook the pasta according to package directions until al dente. Drain well and transfer to a large mixing bowl.
- 2. While the pasta cooks, prepare the dressing: In a medium bowl or lidded jar, whisk together olive oil, Greek yogurt, lime juice, minced garlic, salt, and black pepper until smooth.
- 3. Add the rinsed black beans, drained corn, diced red bell pepper, diced red onion, and chopped cilantro to the bowl with the pasta.
- 4. Pour the dressing over the pasta and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
- 5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Stir again before serving.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and is not suitable for freezing or reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (depending on pasta and yogurt fat content)
- Sugar: Approx. 5-7g
- Sodium: Approx. 400-500mg (can vary with added salt)
- Fat: Approx. 15-18g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 8-10g
- Protein: Approx. 10-12g