Description
This Southwest Pasta Salad features a medley of black beans, sweet corn, and fresh vegetables, all tossed in a zesty dressing. It’s a delightful dish that can be served as a main course or a side, making it ideal for quick dinners or summer gatherings.
Ingredients
Scale
- 1 lb. pasta – cooked according to package directions
- 15.5 ounces black beans, drained and rinsed well
- ½ red onion, diced
- 1 orange bell pepper, seeded and diced
- 10 ounces cherry tomatoes, sliced in half
- 1 cup fresh or frozen corn
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
- ⅓ cup white vinegar
- ¾ teaspoon cumin
- 3 tablespoons fresh lime juice
- ½ teaspoon chili powder
- 1 teaspoon sugar
- ¾ cup olive oil
- 2 ½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- In a large bowl, combine black beans, diced red onion, diced orange bell pepper, halved cherry tomatoes, corn, diced avocado, and chopped cilantro.
- Cook the pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to halt cooking.
Notes
For the best flavor, serve the salad chilled.
You can customize the veggies based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg