Black Bean Corn Pasta Salad

$- 8 oz fusilli or rotini pasta - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 avocado, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 3 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon cumin - Salt and pepper to taste I find the ingredients for this Black Bean Corn Pasta Salad so colorful and fresh. The main ingredients create a hearty base. You start with 8 oz of fusilli or rotini pasta. This pasta holds on to the dressing well, making every bite tasty. Next, we add a can of black beans. Rinsing them helps remove excess salt and makes them less starchy. A cup of corn adds sweetness and crunch. You can use fresh, frozen, or canned corn, depending on what you have. For extra flavor and color, I love adding a red bell pepper. Diced small, it blends well with the other ingredients. A finely chopped red onion gives a nice bite. Then, you can add a diced avocado for creaminess. The halved cherry tomatoes bring juicy bursts of flavor. Finally, I sprinkle in fresh cilantro, which adds a bright note. The dressing is simple but full of flavor. Three tablespoons of olive oil create a smooth base. Two tablespoons of lime juice add tanginess. One teaspoon of cumin gives warmth and depth. Adjust salt and pepper to your taste to make it perfect. These ingredients come together to create a dish full of texture and flavor. Trust me; it’s a salad you will want to make again and again. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 8 oz of fusilli or rotini pasta. Cook it until it is al dente, which takes about 8 to 10 minutes. Al dente means the pasta is firm to the bite. Once done, drain the pasta in a colander. Rinse it under cool water to stop the cooking process. This helps keep the pasta from getting mushy. Set the pasta aside while you prepare the other ingredients. Next, grab a small bowl. In this bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of cumin, and salt and pepper to taste. Whisking mixes the flavors well. Make sure the dressing is blended smoothly. The lime juice adds a nice tang, while cumin gives warmth. This dressing is the key to making your salad pop with flavor. Now, it’s time to bring it all together. In a large mixing bowl, combine the cooked pasta, 1 can of black beans (rinsed and drained), 1 cup of corn kernels, 1 diced red bell pepper, 1 finely chopped red onion, 1 diced avocado, 1/2 cup of halved cherry tomatoes, and 1/4 cup of chopped fresh cilantro. Once all the ingredients are in the bowl, pour the dressing over the top. Toss everything gently to coat all ingredients well. This helps every bite taste great. Finally, taste the salad and adjust the seasoning if needed. You can add more salt or pepper to suit your taste. Enjoy creating this fresh and flavorful dish! To make perfect al dente pasta, cook it in salted boiling water. Check the package for time. The pasta should be firm but not hard. Once it’s done, drain it right away. Rinse it under cool water to stop the cooking. This helps keep the pasta just right for your salad. Serve this pasta salad cold or at room temperature. It tastes great either way. For a nice touch, garnish with fresh cilantro on top. You can also add lime wedges on the side. This makes for a simple yet beautiful presentation. Want to add a kick? You can mix in spices like chili powder or smoked paprika. Fresh herbs, like basil or parsley, can also work well. For extra toppings, think about adding diced jalapeños or crumbled feta cheese. These add-ons can bring new flavors and textures to your dish. Pro Tips Cook Pasta Al Dente: Ensure the pasta is cooked just until al dente for the best texture; it will continue to absorb flavors as it sits. Use Fresh Ingredients: Opt for fresh vegetables and herbs when possible to enhance the flavor and nutrition of your salad. Customize Your Dressing: Feel free to adjust the lime juice and cumin levels according to your taste; adding a dash of chili powder can also spice things up! Chill Before Serving: Let the pasta salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. {{image_2}} You can switch up the pasta in this dish. Try penne or farfalle for a new shape. You can also use whole wheat pasta for a healthier option. If you want, you can add different vegetables too. Zucchini, carrots, or even red cabbage can add great color and taste. You can mix in chickpeas or kidney beans instead of black beans for a twist. If you need gluten-free options, use gluten-free pasta. Lots of stores sell good gluten-free pasta shapes now. For a vegan dressing, simply use a mix of olive oil and lime juice. You can also add avocado for creaminess without dairy. This keeps the salad fresh and tasty. To kick up the spice, add chopped jalapeños for a Southwest style. They add heat and flavor that pairs well with the beans. If you prefer a Mediterranean twist, try adding feta cheese and olives. Fresh basil or parsley can also brighten the dish. These changes can make it exciting and fun to eat. To store leftovers, place your pasta salad in an airtight container. This keeps it fresh. Always let the salad cool before sealing. You can keep it in the fridge for up to three days. For best results, use glass containers. They help prevent odors and stains. You can freeze the pasta salad for up to three months. First, pack it in a freezer-safe container. Leave a little space at the top for expansion. To thaw, move it to the fridge overnight. Reheat gently in the microwave. Add a splash of olive oil to keep it moist. Most ingredients last well in the fridge. Cooked pasta stays good for about five days. Black beans can last for about three to five days too. Watch for signs of spoilage like off smells or mold. If you see any, it’s best to throw it away. Fresh avocado can brown quickly, so use it within a day or two. Keep an eye on freshness for the best taste. Yes, you can make this salad ahead. To keep it fresh, store it in the fridge. Use an airtight container. This keeps the flavors blended and the veggies crisp. I recommend preparing the salad a day in advance. This allows the flavors to develop. Just add avocado right before serving. This keeps it from browning. Making this salad vegan is simple. For the dressing, skip any dairy. Instead of yogurt or cream, use more lime juice or olive oil. You can also use a store-bought vegan dressing. Look for one that is dairy-free. This way, you keep all the great taste without animal products. This pasta salad pairs well with many dishes. You can serve it with grilled chicken or fish for protein. It also works great as a side with tacos or burritos. If you want something lighter, enjoy it with a fresh fruit salad. The bright flavors complement each other well. This blog post shared a simple and tasty Black Bean Corn Pasta Salad recipe. We discussed the key ingredients, easy steps, and helpful tips for perfect pasta. You learned how to customize the dish with various flavors and dietary options. In conclusion, this salad is not just easy to make, but also fun to share with others. Enjoy trying out your own variations and impressing your friends!$

Black Bean Corn Pasta Salad

A refreshing and colorful pasta salad featuring black beans, corn, and fresh vegetables, perfect for a light meal or side dish.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

8 oz fusilli or rotini pasta
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 each red bell pepper, diced
1 small red onion, finely chopped
1 each avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
to taste salt and pepper

Instructions

In a large pot of salted boiling water, add the pasta and cook according to package instructions until al dente. Drain and rinse under cool water to stop cooking. Set aside.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well combined.
In a large mixing bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, avocado, cherry tomatoes, and fresh cilantro.
Pour the dressing over the pasta salad and gently toss everything together until all ingredients are well coated.
Check for seasoning and adjust salt and pepper if needed.

Notes

Serve garnished with extra cilantro and lime wedges for added freshness.

Keyword healthy, pasta salad, vegetarian