This is one of those recipes that just works.
It’s fresh, zesty, and super satisfying.
You’ve got protein-packed black beans, crunchy veggies, tender pasta, and a creamy, smoky dressing that brings everything together.
It’s perfect for BBQs, meal prep, or just a quick, no-fuss dinner.
🥗 Servings: 4–6
⏱️ Total Time: 25 minutes
Why I Love This Recipe
I made this salad on a hot summer day when I had random stuff in the fridge and no plan. The result? Way better than expected—now it’s a regular in my rotation. It’s filling, fresh, and full of bold flavors that never get boring.
- No fancy ingredients, just pantry and fridge staples
- Makes enough to eat for days—great for lunches
- Packs lots of protein and fiber so it actually satisfies
- Great both cold and room temp
- You can prep it ahead without it getting soggy
🔢 Exact Macros (Per Serving, based on 6 serving
What You’ll Need
- 8 oz short pasta (like rotini or penne)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned & drained)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup chopped cilantro
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: 1 diced avocado, hot sauce or jalapeño for heat
Step-by-Step Instructions
Step 1: Cook and Cool the Pasta
Bring a pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down quickly.
Step 2: Mix the Dressing
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and a pinch of salt and pepper.
Step 3: Prep the Veggies and Beans
Add black beans, corn, diced red bell pepper, red onion, and chopped cilantro to a large mixing bowl.
Step 4: Combine Everything
Add the cooked pasta to the veggie bowl. Pour the dressing over top. Toss until everything is well coated.
Step 5: Add Optional Avocado
Gently fold in diced avocado if using. Season to taste with salt, pepper, or even a splash of hot sauce.
Why This Recipe Works (Quick Science
Pasta salads need balance: carbs, fat, acid, and crunch. The lime juice cuts the richness of the oil and beans. The spices bind everything together while the pasta starch holds onto the dressing so it doesn’t get soggy. The cold rinse stops cooking and keeps it firm—key for a good pasta salad.
Meal Plan Ideas
- Pack it for lunch with tortilla chips
- Serve as a side with grilled chicken or steak
- Make it the base for a burrito bowl
- Scoop it into lettuce wraps for a lighter meal
- Add cooked shrimp for a seafood version
Common Mistakes
- Not rinsing pasta – it’ll get mushy
- Overdressing too early – wait until everything’s cooled
- Using watery canned corn – drain well
- Chopping onion too big – it overpowers the salad
- Skipping seasoning – always taste and adjust
What to Serve With
- Grilled meats (chicken, steak, or shrimp)
- Tortilla chips or warm tortillas
- Quesadillas or cheesy stuffed peppers
- Fresh fruit like mango or watermelon
- Simple cucumber salad
FAQ
Can I make this ahead of time?
Yes! Just wait to add avocado and fresh herbs until serving for best texture.
How long will it last in the fridge?
Up to 3 days, stored in an airtight container.
Can I make it vegan?
It already is! Just check your pasta and dressing ingredients to be sure.
What pasta works best?
Short pastas like rotini, penne, or bowties work great. They hold the dressing well.
Can I use frozen corn?
Yes! Just thaw it before adding. No need to cook it.
Wrap-Up
That’s the full rundown for this easy, fresh, and protein-packed Southwest Black Bean Pasta Salad. Whether you’re meal prepping or feeding a crowd, it’s a solid go-to. If you try it, leave a comment and tell me how it turned out—or ask anything you need help with. I’m here for it!