Corn & Black Bean Pasta Salad

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.

This is one of those salads that I always want to make for an cook out or barbecue. It’s always a favorite and gets eaten up quickly. It’s no wonder, because it combines all the great Southwestern flavors in one bowl, with a creamy sauce that ties it all together.

Helpful Tips

• If you’re not serving the salad right away, store the salad and the dressing separately and put the dressing on within an hour of serving.
• The salad benefits from 30 minutes in the refrigerator before being served, so all the flavors have time to meld.
• You can substitute the fusilli with any corkscrew pasta, or a bowtie pasta or even simple macaroni noodles. It won’t change the taste of the salad, so feel free to use whatever you have on hand.

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Corn & Black Bean Pasta Salad

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 227 kcal

Ingredients

  

1x2x3x

• 4 ounces fusilli pasta uncooked
• 1 cup whole kernel corn drained
• 1 cup black beans drained and rinsed
• 1 cup cherry tomatoes quartered
• 1/2 cup yellow or red bell pepper diced
• 1/4 cup cilantro roughly chopped
• 1/2 avocado diced, optional
• 1/4 teaspoon red pepper flakes optional

For the dressing

• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Instructions

 

• Cook pasta according to package instructions. Drain; set aside to cool. Once cooled, add the pasta to a large bowl. Add the corn, blackbeans, tomatoes, bell pepper and cilantro. Stir together.
• In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt.
• Add the dressing to the pasta salad. Stir to combine.
• Refrigerate covered until ready to serve. Add the avocado and red pepper flakes (if desired) just before serving.

Nutrition

Calories: 227kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 4mgSodium: 207mgPotassium: 351mgFiber: 5gSugar: 2gVitamin A: 665IUVitamin C: 25mgCalcium: 22mgIron: 1mg

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