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corn and black bean pasta

Corn & Black Bean Pasta Salad

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
6 servings
Calories: 227kcal
Author: Laura Lynch

Ingredients

  • 4 ounces fusilli pasta uncooked
  • 1 cup whole kernel corn drained
  • 1 cup black beans drained and rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup yellow or red bell pepper diced
  • 1/4 cup cilantro roughly chopped
  • 1/2 avocado diced (optional)
  • 1/4 teaspoon red pepper flakes optional

For the dressing

  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Instructions

  • Cook pasta according to package instructions. Drain; set aside to cool. Once cooled, add the pasta to a large bowl. Add the corn, blackbeans, tomatoes, bell pepper and cilantro. Stir together.
  • In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt.
  • Add the dressing to the pasta salad. Stir to combine.
  • Refrigerate covered until ready to serve. Add the avocado and red pepper flakes (if desired) just before serving.

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 208mg | Potassium: 335mg | Fiber: 5g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 31mg | Calcium: 16mg | Iron: 1mg