Black Bean and Corn Pasta Salad Recipe
Introduction
This Black Bean and Corn Pasta Salad is a vibrant, nutritious dish perfect for a light lunch or a colorful side. Combining tender pasta with fresh vegetables and a zesty dressing, it’s both satisfying and easy to prepare.
Ingredients
- 2 cups pasta (any shape you prefer)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 bell pepper, diced
- ½ cup dressing of your choice (vinaigrette or creamy works well)
Instructions
- Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process.
- Step 2: In a large bowl, combine the cooked pasta, black beans, corn, and diced bell pepper. Pour the dressing over the mixture and toss well to evenly coat.
Tips & Variations
- For extra flavor, add chopped fresh herbs like cilantro or parsley before serving.
- Swap the bell pepper for cherry tomatoes or cucumber for a different twist.
- Use a lime vinaigrette for a bright, tangy note that complements the beans and corn.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss right before serving. Reheat is not necessary as this dish is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned black beans?
Yes, but you will need to soak and cook dried black beans before adding them to the salad. Canned beans are a convenient choice that saves time.
What type of pasta works best for this salad?
Short pasta shapes like rotini, penne, or bow tie hold the dressing and ingredients well, but you can use any pasta you like.
PrintBlack Bean and Corn Pasta Salad Recipe
A vibrant and hearty Black Bean and Corn Pasta Salad combining tender pasta with protein-rich black beans, sweet corn, and crunchy bell peppers, all tossed in a zesty dressing. Perfect as a light lunch or side dish for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Ingredients
Pasta Salad Ingredients
- 8 ounces pasta (such as rotini or penne)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 medium red bell pepper, diced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, cumin, honey, minced garlic, salt, and pepper until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the cooked pasta, black beans, corn, and diced bell pepper. Pour the dressing over the salad and toss gently to evenly coat all ingredients.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side or main dish.
Notes
- Use gluten-free pasta if you need this salad to be gluten-free.
- For extra flavor, add chopped fresh cilantro or green onions.
- This salad can be made a day ahead and stored in the refrigerator for up to 3 days.
- Substitute corn with fresh grilled corn for a smoky twist.
- Add avocado slices just before serving if desired.
Keywords: black bean pasta salad,corn pasta salad,vegetarian pasta salad,summer pasta salad,healthy pasta salad,Easy pasta salad, Mexican pasta salad
