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Fresh Southwest Pasta Salad with Black Beans

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A light, refreshing, and flavorful pasta salad featuring black beans, sweet corn, and a tangy Southwest-style dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 8 ounces rotini pasta or your favorite short pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels (if frozen, thawed)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 avocado, diced (add just before serving)
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, dice 1 red bell pepper, halve 1 cup cherry tomatoes, finely chop 1/2 cup red onion, and roughly chop 1/4 cup fresh cilantro. Rinse and drain 1 can black beans thoroughly. If using frozen corn, thaw about 1 cup kernels.
  3. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 minced garlic clove, and 1 teaspoon honey. Season with salt and pepper to taste. Adjust lime or honey if you prefer it more tangy or sweet.
  4. Add black beans, corn, bell pepper, tomatoes, onion, and cilantro to the cooled pasta in the large bowl. Pour the dressing over the salad and gently toss to combine everything evenly, being careful not to mash the beans or tomatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Just before serving, fold in diced avocado. Taste and add more salt, pepper, or lime juice if needed.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and cool. Rinse canned beans to remove excess sodium and starch. Add avocado just before serving to avoid browning. Dressing can be adjusted for sweetness or tanginess. For a spicy kick, add diced jalapeños or hot sauce. Use gluten-free pasta or spiralized zucchini for low-carb or gluten-free versions.

Nutrition

Keywords: pasta salad, southwest, black beans, summer recipe, healthy, easy, vegetarian, gluten-free option

Find it online: https://leilameals.com/fresh-southwest-pasta-salad-with-black-beans-easy-healthy-recipe-for-summer/