Black Bean and Corn Pasta Salad With Lime Greek Yogurt Dressing
This Black Bean Corn Pasta is the weeknight hero you didn’t know you needed — creamy, zesty, and packed with protein from black beans and Greek yogurt. I’ve made this over a dozen times to nail the perfect balance of smoky spice and bright lime, and it consistently comes together in under 30 minutes. It’s a hearty, feel-good meal that tastes like it simmered all day.
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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