Black Bean and Corn Pasta Salad

Enjoy a vibrant and refreshing Black Bean and Corn Pasta Salad, ideal for warm weather meals. This salad features al dente pasta mixed with crisp corn, creamy black beans, and juicy cherry tomatoes, all tossed in a tangy lime dressing. With the inclusion of red onions and cilantro, it offers a delightful mix of flavors that are both satisfying and light. This dish works wonderfully as either a substantial side or a casual main dish, making it a versatile choice for any day.

Ingredients

• 8 oz rotini pasta
• 1 16 oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 Tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta with black beans, corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
3. In a separate small bowl, prepare the dressing by whisking together lime juice, olive oil, cumin, and chili powder.
4. Pour the dressing over the salad ingredients in the large bowl and toss everything together until well coated.
5. Allow the salad to chill in the refrigerator for at least 30 minutes to enhance the flavors.
6. Serve the salad chilled, ideally as a refreshing side dish or a light main course.

Keywords: Refreshing, Tangy, Vegetarian, Vegan, Salad, Mexican-inspired

Spice Rack: Cumin, Chili Powder

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