Black Bean Pasta Salad
Black Bean Pasta Salad is a colorful and nutritious dish that brings together the earthy flavors of black beans, the heartiness of pasta, and a medley of vibrant vegetables, all dressed in a zesty lime dressing. Perfect for summer barbecues or casual weeknight dinners, this salad is not only easy to make but also visually stunning and adaptable to various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup bell peppers (red and yellow), diced
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook rotini pasta according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cooks, chop the bell peppers, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooled pasta with black beans and chopped vegetables. Pour dressing over the mixture and toss gently until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding diced avocado or feta cheese for extra creaminess. This salad keeps well in the fridge for up to three days; just add a splash of lime juice or olive oil if it seems dry before serving.