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Southwest Black Bean Pasta Salad

Colorful Southwest black bean pasta salad with fresh vegetables and creamy cilantro lime dressing.
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This vibrant pasta salad is a complete meal with al dente pasta, black beans, fresh corn, tomatoes, and a creamy cilantro lime dressing. It comes together quickly for a satisfying lunch or dinner that's full of flavor and texture.

Ingredients

Scale
  • 12 oz short pasta (rotini, fusilli, or penne)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1.5 cups fresh or thawed frozen corn kernels
  • 1 pint cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 0.5 red onion, finely diced
  • 0.33 cup chopped fresh cilantro
  • 1 avocado, diced
  • 0.75 cup plain Greek yogurt or sour cream
  • 0.33 cup mayonnaise
  • 0.25 cup fresh lime juice
  • 0.33 cup packed fresh cilantro
  • 1 clove garlic
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain, rinse under cool water, and let drain well.
  2. While pasta cooks, blend all dressing ingredients (Greek yogurt, mayonnaise, lime juice, 1/3 cup cilantro, garlic, cumin, chili powder, smoked paprika, salt, pepper) until smooth.
  3. In a large bowl, combine cooled pasta, black beans, corn, tomatoes, bell pepper, red onion, and 1/3 cup chopped cilantro.
  4. Pour dressing over salad and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
  5. Just before serving, gently fold in diced avocado. Adjust seasoning and serve.

Notes

For best texture, add avocado right before serving. Salad can be made ahead, but store dressing and avocado separately. Use gluten-free pasta or quinoa for dietary variations.

Nutrition

Find it online: https://www.stacksipsnack.com/southwest-black-bean-pasta-salad/