Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing

This vibrant and refreshing pasta salad combines hearty pasta with zesty lime sauce, colorful vegetables, and protein-rich black beans, making it a perfect dish for warm months, picnics, and barbecues.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Main Course, Salad, Side Dish

Cuisine: American, Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

8 oz pasta (rotini or penne) Cook until al dente
1 can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 medium red bell pepper, diced
1/4 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1 medium avocado, diced
1/4 cup fresh cilantro, chopped

Dressing Ingredients

1 cup Greek yogurt For creaminess
2 tablespoons lime juice Freshly squeezed recommended
1 teaspoon garlic powder
to taste Salt and pepper

Method

Preparation

Cook the pasta according to package instructions until al dente. Drain and let cool.
In a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, and avocado.
In a separate bowl, mix the Greek yogurt, lime juice, garlic powder, salt, and pepper to make the dressing.

Assembly

Add the cooled pasta to the vegetable mixture and pour the dressing over it. Stir well to combine.
Gently fold in the cilantro.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

For better flavor, the salad can be chilled for a while. It can also be enjoyed warm or at room temperature. You may experiment with add-ins like diced cucumbers for crunch or jalapeño for spice.