Description
A vibrant and hearty pasta salad packed with roasted corn, black beans, fresh vegetables, and a tangy dressing—perfect for summer gatherings or meal prep.
Ingredients
Units
Scale
- 2 cups cooked pasta (rotini or penne)
- 1 cup roasted corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced (optional)
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- If using fresh corn, roast it in a skillet or grill until slightly charred. If using canned or frozen, sauté until warmed and lightly browned.
- In a large bowl, combine pasta, roasted corn, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Gently fold in diced avocado just before serving, if using.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Can be made ahead and stored in the fridge for up to 3 days.
- For extra protein, add grilled chicken or tofu.
- Adjust spice level by increasing or decreasing chili powder.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
