Black Bean Pasta Salad
on Apr 22, 2024, Updated Feb 05, 2026
This post may contain affiliate links.
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.
About the Recipe
This black bean pasta salad combines pasta and black beans with corn, bell peppers, tomato and cucumber in a zesty lime dressing. Here’s why we love it:
- 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.
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.
Ingredients
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.
- 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.
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.
How to Make Black Bean Pasta Salad
Step 1 (not pictured): Cook the pasta al dente according to package instructions. Once cooked, drain and rinse under cold water.
Step 2: Add all of the the dressing ingredients to a large bowl and whisk to combine.
Step 3: Prepare the corn and black beans and dice and chop all the fresh ingredients.
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
This recipe is gluten-free if you use a gluten-free pasta such as brown rice pasta or quinoa pasta.
Yes. This recipe is suitable for making in advance and stored in the fridge until serving. The salad is freshest
You can store leftovers in the fridge in an airtight container for up to 4 days.
More Recipes to Try!
Instant Pot
Instant Pot Refried Black Beans
Side Dishes
Easy Spiced Chickpeas
Vegan Soups
Vegan Cream of Broccoli Soup
Side Dishes
Crispy Baked Tofu
Black Bean Pasta Salad
Ingredients
For the Pasta Salad
- 10 oz any short pasta shape, bows, rotini or macaroni (283 g)
- 1 can black beans, drained and rinsed, (19 oz, or 2 cups black beans)
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 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, finely chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tsp lime zest
- juice from one lime, about 2 tbsp
- 2 cloves garlic, grated or crushed
- 1 tsp cumin
- salt and black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl or serving bowl, add all of the dressing ingredients. Season with salt and pepper and whisk to combine.
- While waiting for the pasta, prepare the black beans, corn, fresh vegetables and cilantro.
- Add the cooked pasta and all of the salad ingredients to the bowl with the dressing and toss to combine. Season with more salt and pepper, to taste. For more flavour, chill for 30-60 minutes to allow flavors to meld together, otherwise serve right away with more fresh cilantro and a squeeze of lime juice.
