Description
This Black Bean and Corn Pasta Salad represents the perfect intersection of culinary simplicity and bold, Southwestern inspiration. It provides a symphony of textures with satisfying crunch alongside creamy beans and tender pasta, embracing vibrant flavors that make healthy eating feel indulgent.
Ingredients
1 pound Organic Rotini Pasta
2 cans (15 oz each) Organic Black Beans
2 cups Fresh Corn Kernels
1 large Red Bell Pepper, finely diced
1 large Yellow Bell Pepper, finely diced
1/2 small Red Onion, finely minced
1 cup Fresh Cilantro, chopped
1/2 cup Extra Virgin Olive Oil
1/3 cup Freshly Squeezed Lime Juice
1 tablespoon Raw Honey or Grade A Maple Syrup
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumi
1/2 teaspoon Garlic Powder
Pinch of Cayenne Pepper
Fine Sea Salt to taste
Freshly Cracked Black Pepper to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook until it is al dente. Drain and rinse with cold water
- If using fresh corn, sear the kernels in a cast-iron skillet until slightly charred
- Whisk together the olive oil, lime juice, honey, spices, salt, and pepper in a bowl until fully emulsified
- In a mixing bowl, combine the cooled pasta, black beans, charred corn, bell peppers, and red onio
- Pour the dressing over the ingredients and fold everything together gently. Fold in the chopped cilantro last
- Cover and refrigerate for at least 30 minutes before serving
Notes
For a gluten-free version, substitute the pasta with chickpea or brown rice pasta.
Add diced avocado just before serving to prevent browning.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg