Ingredients
Method
Preparation
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro.
- In a separate small bowl, mix Greek yogurt, lime juice, cumin, salt, and pepper to create the dressing.
- Add the cooled pasta to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
Serving
- Serve chilled or at room temperature.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the salad becomes too thick, add extra lime juice or Greek yogurt to loosen it up before serving.
