Black Bean and Corn Pasta Salad

Black Bean and Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta, black beans, and sweet corn with fresh spinach and cilantro. Tossed in a creamy and zesty Greek yogurt dressing with lime juice and spices, this salad is perfect for a refreshing side or a light meal.

You’ll love this salad because it balances hearty ingredients with a tangy, creamy dressing that brightens up the dish. It’s quick to prepare, easily customizable with optional mayo for extra richness, and can be served immediately or chilled for enhanced flavors.

Ingredients

• 16 oz rotini or any short pasta
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (11 oz) corn, drained
• 1 cup fresh spinach, roughly chopped
• ¼ cup fresh cilantro, finely chopped

For the Dressing:

• 1 cup full-fat plain Greek yogurt
• 2 tbsp extra virgin olive oil
• ½ tbsp minced garlic
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 tsp sugar
• 1 tsp salt
• Juice of 2 limes
• Optional: ½ cup mayonnaise

Instructions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cool water.

2. In a large bowl, whisk together all dressing ingredients including fresh lime juice until smooth.

3. Add cooked pasta, black beans, corn, spinach, and cilantro to the dressing and stir to combine thoroughly.

4. Taste and adjust seasoning with salt, pepper, or extra lime juice as desired.

5. Serve immediately or refrigerate for 1-2 hours to chill and allow flavors to meld.

Tips for Success

• Use full-fat Greek yogurt for creaminess and tang.

• Rinse pasta with cold water to stop cooking and cool it quickly.

• Adjust lime juice and seasonings to personal taste preferences.

• Add mayo for a richer, creamier dressing.

• Stir gently to avoid bruising spinach leaves.

Delicious Variations

• Add diced avocado or cherry tomatoes for extra freshness.

• Include chopped red onion or jalapeños for a spicy kick.

• Swap cilantro for fresh parsley or basil for different herb flavors.

• Use black-eyed peas or chickpeas instead of black beans.

Frequently Asked Questions

Can this salad be made ahead?

Yes, prepare and store covered in the fridge for up to 24 hours.

How long will leftovers keep?

Store in an airtight container refrigerated for up to 3 days.

Can I use frozen corn?

Yes, thaw and drain well before adding.

Is this salad vegan or vegetarian?

Omit mayonnaise or use dairy-free yogurt and mayo to make vegan.

Can I use other pasta shapes?

Any short pasta like penne, fusilli, or shells works well.

Black Bean and Corn Pasta Salad

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• Author: Emma Hart
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Colorful salad with tender pasta, black beans, sweet corn, in a zesty Greek yogurt lime dressing. Fresh spinach, cilantro, cumin, and smoked paprika add brightness and depth for a creamy, tangy, protein-packed side or light main.

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Ingredients

Scale 1x2x3x

16 oz rotini or short pasta

1 (15 oz) can black beans, drained and rinsed

1 (11 oz) can corn, drained

1 cup fresh spinach, roughly chopped

¼ cup fresh cilantro, finely chopped

Dressing

1 cup full-fat plain Greek yogurt

2 tbsp extra virgin olive oil

½ tbsp minced garlic

1 tsp cumin

½ tsp smoked paprika

1 tsp sugar

1 tsp salt

Juice of 2 limes

Optional: ½ cup mayonnaise for extra creaminess

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Instructions

1. Cook pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool quickly.

2. Make dressing: In a bowl, whisk together Greek yogurt, olive oil, garlic, cumin, smoked paprika, sugar, salt, and lime juice until smooth.

3. Assemble salad: Add cooked pasta, black beans, corn, spinach, and cilantro to a large mixing bowl. Pour in dressing and toss gently until fully coated.

4. Season and serve: Taste and adjust with extra lime juice, salt, or pepper. Serve immediately or refrigerate 1–2 hours for chilled flavor.

See also  Shredded Chicken Tacos

Notes

Use full-fat Greek yogurt for best creamy, tangy base.

Add mayonnaise if you prefer richer texture.

Rinse pasta well to prevent sticking.

Chill salad before serving for enhanced flavor.

Store leftovers airtight in refrigerator up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad, Side Dish
• Method: Mixing
• Cuisine: American / Southwestern

Nutrition

• Serving Size: 1/6 recipe
• Calories: 295
• Sugar: 5
• Sodium: 420
• Fat: 9
• Saturated Fat: 2
• Unsaturated Fat: 7
• Carbohydrates: 42
• Fiber: 6
• Protein: 12
• Cholesterol: 10

Keywords: black bean corn pasta salad, creamy pasta salad, greek yogurt pasta salad, lime cilantro pasta salad, healthy summer side dish