Description
A refreshing Pasta Salad made with black beans, corn, colorful veggies, and a creamy lime Greek yogurt dressing. Perfect for summer meals or meal prep!
Ingredients
8 oz rotini pasta, cooked al dente
1 can (15 oz) black beans, rinsed & drained
1 cup corn (fresh or canned)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup plain Greek yogurt
2 tbsp olive oil
1 lime (juice & zest)
1 garlic clove, minced
1/2 tsp cumin
Salt & black pepper, to taste
Instructions
1. Cook pasta until al dente, drain and let cool.
2. Prepare beans, corn, and vegetables.
3. In a small bowl, whisk Greek yogurt, lime juice, zest, olive oil, garlic, cumin, salt, and pepper.
4. Combine pasta, beans, corn, and veggies in a large bowl.
5. Pour dressing over salad and toss well.
6. Chill in the refrigerator for 30 minutes before serving.
Notes
This Pasta Salad can be stored in the fridge for up to 3 days.
Make it vegan by swapping Greek yogurt with a dairy-free alternative.
Add avocado, cilantro, or jalapeños for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pasta Salad, Black Bean Salad, Corn Salad, Summer Salad