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Southwest Bean and Corn Pasta Salad

Black beans, corn, pasta, and a zesty lime-cilantro dressing for a Southwestern flavor.
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Ingredients Method Notes

Ingredients
  

  • 2 cups cooked pasta any shape you prefer
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned corn drained
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup diced red bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup olive oil
  • Juice of 2 limes
  • 1 teaspoon cumin powder
  • Salt and pepper to taste

Method
 

  1. Cook the pasta according to package instructions. Drain and let it cool.
  2. In a large bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, diced red bell pepper, red onion, and chopped cilantro.
  3. In a small bowl, whisk together the olive oil, lime juice, cumin powder, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad.
  5. Toss everything together until all ingredients are evenly coated with the dressing.
  6. Chill in the fridge for at least 15 minutes to let the flavors meld together.
  7. Serve cold and enjoy this fresh and zesty salad!

Notes

For extra protein, add diced grilled chicken or shrimp. You can also add a diced avocado for a creamy touch. This salad is perfect for potlucks, BBQs, and meal prep! Canned tuna, green beans, boiled eggs, and olives on a bed of rotini pasta with vinaigrette.