Vegan Black Bean Pasta Salad with Lime Dressing

Name: Vegan Black Bean Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 10 oz any short pasta shape, such as bows, rotini or macaroni (283 g); 1 19 oz can black beans, drained and rinsed; 1 cup corn kernels; 1 small red bell pepper, diced; 1 small yellow bell pepper, diced; 1 cup diced cucumber; 1 cup quartered grape or cherry tomatoes; 1/2 a red onion, diced; 1/2 cup lightly packed fresh cilantro, minced; 3 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp maple syrup; 1 tbsp lime zest; juice from one lime, about 3 tbsp; 2 cloves garlic, grated or crushed; 1 tsp cumin; salt and black pepper

posted: 04/22/24 by Deryn Macey Disclosure: This post may contain affiliate links.

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This vegan black bean pasta salad with lime dressing is perfect for a packed lunch, potluck or easy meal or side dish you can make in 20 minutes.

Bowl of black bean pasta salad with tomatoes, cucumber, cilantro and corn.

Table of Contents

Introduction

This recipe combines the hearty textures of pasta and black beans with corn, bell peppers, cucumber and tomato, all dressed in a zesty fresh lime vinaigrette.

Bright and vibrant, packed with nutrition and easy to prepare, this is a great option for busy days when you want something that’s both satisfying and healthy.

If you’re looking for more ways to include nutritious black beans in your diet, this Mango Black Bean Salad, Black Bean Stuffed Sweet Potatoes, Vegan Black Bean Soup Recipe and Gluten-Free & Vegan Black Bean Brownies are all easy, healthy and delicious recipes to try.

Recipe Highlights

Vegan.
Can be gluten-free.
9 g fiber per serving.
12 g protein per serving.
Lots of fresh veggies.
Easy to customize.
Ready in less than 20 minutes.
Side dish or light meal.

Ingredients

Pasta: You can use any short pasta shape like rotini, bows, macaroni or penne pasta.
Black Beans: You can use canned black beans or cooked from scratch, in which case it’s about 2 cups. Drain and rinse canned black beans before use. Substitute chickpeas, kidney beans or pinto beans.
Corn: Canned, frozen or fresh corn cut off the cob can be used.
Vegetables: Substitute green pepper for red or yellow. Cucumber can be omitted if you don’t have available. You can use cherry tomatoes, grape tomatoes or chopped roma tomatoes.
Red Wine Vinegar: Substitute apple cider vinegar if needed.
Maple Syrup: Substitute agave syrup or honey if needed.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

Mix in up to 1 diced avocado at the time of serving or serve on top of individual servings.
Jalapeno can be added for a bit of heat or you can add a pinch of chilli flakes.
For serving, top with more fresh cilantro, black pepper, lime juice and green onions.
For a creamy black bean pasta salad, omit all of the dressing ingredients and use the Southwest chipotle dressing from this Vegan Taco Salad Recipe.

Step-by-Step Photos

Step 1 (not pictured): Cook the pasta al dente according to package instructions. Once cooked, drain and rinse under cold water.

Lime vinaigrette in a large mixing bowl.

Step 2: Add all of the the dressing ingredients to a large bowl and whisk to combine.

Chopped bell pepper, red onion, cilantro, tomatoes, cucumber on a cutting board.

Step 3: Prepare the corn and black beans and dice and chop all the fresh ingredients.

Large mixing bowl of a black bean pasta salad with corn, cucumber and bell peppers.

Step 3: Add the pasta and all of the salad ingredients to the bowl and toss to combine.

It’s not required but if you have time, let the salad sit for 30 minutes so the flavours have time to meld together. Serve your pasta salad with more fresh cilantro, green onions and a squeeze of lime juice, if desired.

FAQs

Is black bean pasta salad gluten-free?

This recipe is gluten-free if you use a gluten-free pasta such as brown rice pasta or quinoa pasta.

Can this be made in advance?

Yes. This recipe is suitable for making in advance and stored in the fridge until serving. The salad is freshest

How long does this keep in the fridge?

You can store leftovers in the fridge in an airtight container for up to 4 days.