Black Bean and Corn Pasta Salad Recipe
This vibrant Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing is a flavor-packed, protein-rich meal that’s as satisfying as it is colorful. I developed this recipe to be a reliable, make-ahead lunch or potluck favorite, and after extensive testing, I can confirm the creamy, zesty dressing perfectly coats every bite without being heavy. It’s a refreshing twist on pasta salad that delivers a fantastic balance of textures and bright, smoky flavors.
PrintBlack Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing
Ingredients
Scale
- 16 oz rotini pasta (or any short noodle pasta)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (11 oz) corn (drained)
- 1 cup fresh spinach (roughly chopped)
- ¼ cup fresh cilantro (finely chopped)
- 1 cup full fat plain Greek yogurt
- 2 tbsp extra virgin olive oil
- ½ tbsp minced garlic
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp sugar
- 1 tsp salt
- 2 limes ()
- ½ cup mayonnaise ((optional – see note at end of recipe card))
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions. Once it's done, move to a strainer, rinse under cool water and drain.
- In a large bowl, add all the dressing ingredients, including fresh-squeezed juice from two limes, and mix until smooth.
- Add the drained pasta, black beans, corn, spinach and cilantro to the bowl with the dressing and stir until well combined. Taste and add more salt, pepper or extra lime juice to your liking.
- You can serve immediately or chill for a couple hours first. Enjoy!
- If you make this and have a quick second to scroll down and click the stars to rate it, I would greatly appreciate it! Those ratings help my little website so much. Thank you!
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