15-Minute Southwestern Pasta Salad with Black Beans
This Southwestern pasta salad comes together in just 15 minutes! The vegetarian dish is packed with flavor thanks to the black beans, corn, bell pepper, fresh cilantro, feta cheese, and twist of fresh lime.
Yield: 10cups
Prep Time: 10 minutesmins
Total Time: 15 minutesmins
Ingredients
2 to 3tablespoonsextra virgin olive oil, divided
4cupscorn, (fresh, canned or frozen and thawed)
1teaspoonkosher salt, divided
1(15-ounce) canblack beans, rinsed and drained
1red bell pepper, finely diced (~1 cup)
1red onion, finely diced, (~1 cup)
½ to 1cupfresh cilantro, chopped
Sliced jalapeños, optional
4cupscooked whole grain rotini pasta
5 to 6tablespoonslime juice, (juice of ~3 limes)
1teaspoonchili powder
½teaspoonsmoky paprika
1teaspooncumin
½cupcrumbled feta cheese, optional
Instructions
Warm 1 teaspoon oil in a large skillet over medium-high heat. Add the corn and cook for about 7 minutes, stirring occasionally, until the kernels are slightly charred (if you’re using fresh corn, you’ll notice some golden-brown spots). Sprinkle in ¼ teaspoon salt near the end, then remove from heat and let the corn cool completely.
In a large mixing bowl, combine the cooled corn with black beans, bell pepper, red onion, cilantro, and jalapeños (if using). Give everything a good toss to mix.
Add in the cooked pasta and toss again. Drizzle on the lime juice and remaining olive oil. Sprinkle in your seasonings and mix well so every bite is full of flavor. Taste and adjust with extra lime juice, salt, or pepper if you’d like.
Scoop the salad onto a serving platter and sprinkle optional feta over the top. Enjoy it chilled or at room temp—whatever you’re in the mood for!
Notes
• Nutrition is based on 1 cup. Add 10 calories if you include feta.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.