Go Back
–+ servings
Aaliyah

Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing for a Refreshing Meal!

A refreshing Black Bean and Corn Pasta Salad with a zesty Lime Greek Yogurt Dressing, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces whole wheat pasta fusilli or rotini
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey optional

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
  2. In a large mixing bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
  3. In a separate bowl, whisk together the Greek yogurt, lime juice, olive oil, honey (if using), garlic powder, cumin, salt, and pepper until smooth.
  4. Add the cooled pasta to the vegetable mixture and pour the dressing over the top. Toss gently until everything is well combined.
  5. Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
  6. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 5mgSodium: 200mgFiber: 8gSugar: 3g

Notes

  • For added crunch, toss in some diced avocado just before serving.
  • Substitute the Greek yogurt with a dairy-free yogurt for a vegan option.

Tried this recipe?

Let us know how it was!