Black Bean Pasta Salad
This pasta salad recipe features black beans, veggies and a fresh lime dressing, the perfect side dish for a summer bbq or any other occasion.
Servings: 6
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.
Notes
Leftover pasta salad can be stored in an airtight container in the fridge for up to 4 days.
Makes about 10 cups of salad, or about 6 servings of 1.5 cups.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 56g | Protein: 12g | Fat: 8g | Sodium: 355mg | Fiber: 9g | Sugar: 7g