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    Home ≫ Side Dish

    Corn and Black Bean Pasta Salad

    Updated January 7, 2022. Originally Posted October 1, 2021 By Nikole Berg

    769 shares
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    pasta salad pinterest image
    a close up of the recipe in a bowl
    a bowl of pasta salad on a blue background
    pouring a creamy dressing into a pasta salad bowl
    a bowl with pasta salad ingredients in sections
    creamy southwest pasta salad pinterest image
    creamy southwest pasta salad pinterest image

    There's much to love in this Mexican inspired corn and black bean pasta salad. Similar to fiesta pasta salad, this dish is filled with corn, black beans, tomatoes, and is mixed with a delicious, creamy southwestern chili lime dressing.

    a bowl of pasta salad on a blue background

    I originally shared this Mexican Pasta Salad recipe on June 30, 2019. The new post includes updated pictures and process shots along with an improved recipe.

    JUMP TO
    • Why you should make it
    • Ingredients and substitutions
    • Instructions
    • Variations
    • Top tips
    • Storage
    • People also ask
    • 📖 Recipe
    • 💬 Comments

    Why you should make it

    This Mexican inspired corn and black bean pasta salad is a family favorite. If you've heard of fiesta pasta salad, then you'll want to try this one. We love it because:

    • It's a tasty vegetarian meal option, but you can add your favorite protein like chicken or shrimp.
    • Relies on pantry staples for quick and easy prep and cleanup.
    • Southwest flavor without being too spicy. Easily customize spice level and ingredients.
    • Not just for summer, it's great any time of the year!

    Ingredients and substitutions

    Pasta - A short cut pasta like cavatappi. It's a fun corkscrew shaped pasta. You can use farfalle or bowties, penne, macaroni- whichever is you favorite!

    Corn - canned or fresh. I have been reaching for canned to speed up the prep time. If fresh corn is in season, you can use it raw or just boil, grill or roast it.

    Black beans - I use canned black beans that have been rinsed drained. You can opt to make your own from dried, if desired.

    Cherry tomatoes - there are so many tomato options these days. I like cherry tomatoes when I can find them, but it seems like grape tomatoes are more common. You can use any variety of bite sized tomatoes or dice enough to make one cup.

    Queso fresco - I love the mild and soft texture of queso fresco. If you like a little more punch, you can use Cotija, which tastes similar to the saltier feta cheese. You can also use feta, but if you want a mild flavor stick to queso fresco. If you want to use shredded mozzarella, cheddar (delicious) or Monterrey Jack, add it before tossing in the dressing.

    Jalepeño and cilantro - I don't find jalepeños too hot, but if you do, just sub with green or red peppers. You can also leave them out. If you like fresh cilantro, add it in.

    Toppings: sliced avocado, chopped black olives, my salsa recipe and my homemade guacamole.

    recipe ingredients

    Instructions

    Start with clean hands and work area.

    Step 1: Cook pasta in salted water according to package directions. Drain in a colander and let dry on a large sheet pan or platter.

    Step 2: Add pasta to a large bowl. Toss with one tablespoon of olive oil, then add the corn, black beans, tomatoes, and jalepeño.

    • a  sheet pan with pasta drying
    • a bowl with pasta salad ingredients in sections

    Step 3: Make the dressing by combining mayonnaise, sour cream, lime zest, lime juice, garlic, and chlli powder.

    Step 4: Pour dressing over salad and gently mix.

    • pouring a creamy dressing into a pasta salad bowl
    • a bowl of mixed pasta salad

    Top with sliced black olives, diced avocado, lime juice, more cheese, and cilantro leaves, if desired.

    a bowl of pasta salad topped with sliced avocado

    Variations

    Sometimes this salad is called Fiesta pasta salad, Mexican pasta salad, or Southwestern pasta salad.

    You can change up this vegetarian corn and black bean pasta salad easily.

    Add meat: Add boneless skinless chicken breasts that's been sliced or chopped. Or try shredded rotisserie chicken, pulled pork, grilled shrimp, crab- the possibilities are endless!

    Spicy: since this corn and black bean pasta salad is mild, you may want to add more jalepeño, or use a serrano pepper. Add a pinch (or more) of cayenne to the dressing.

    Dietary: Use gluten free pasta like Banza. Here's an article on the some of the best tasting gluten free pasta out right now. If you have a dietary concern, always read nutrition labels.

    Use a different dressing: this will drastically change the flavor of the dish, but if you want to make it a little different, use my avocado ranch, Caesar or my homemade ranch.

    Top tips

    Cook pasta completely rather than to al dente. Slightly undercooked pasta will absorb the dressing and may dry out the salad. You can make extra dressing if this happens, or toss with some olive oil right before serving.

    Storage

    Store covered in the refrigerator until ready to serve. Best served within 24 hours, but will keep for up to 3 or 4 days.

    Freezing isn't recommended.

    People also ask

    What goes good with pasta salad?

    Sloppy Joes
    Chicken Salad
    Grilled Chicken
    Air Fried Whole Chicken
    Ground Beef Tacos

    How long does black bean pasta salad last?

    3 or 4 days

    Should you rinse canned black beans?

    Yes, when using canned black beans in a salad, they should be rinsed and drained. This will remove the black sticky residue and reduce the sodium level.

    Are canned black beans healthy?

    Canned black beans are an excellent source of fiber and protein and are also low in fat.

    a close up of the recipe in a bowl

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    📖 Recipe

    a bowl of corn and black bean pasta salad with lime wedges

    Corn and Black Bean Pasta Salad

    Recipe by Nikole Berg
    There's much to love in this Mexican inspired corn and black bean pasta salad. Similar to fiesta pasta salad, this dish is filled with corn, black beans, tomatoes, and is mixed with a delicious, creamy southwestern chili lime dressing.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine Mexican
    Servings 8 servings
    Calories 456 kcal

    Ingredients
     
     

    For the Salad:

    • 8 ounces short cut pasta such as rotini or cavatappi cooked according to package directions
    • 1 tablespoon olive or other mild flavored oil
    • 15 ounce can corn about 1 cup to 1 ½ cups; drained; use fresh corn if desired or in season
    • 15 ounce can black beans drained and rinsed
    • 1 cup cherry or grape tomatoes halved or quartered
    • 1 jalepeño finely chopped
    • ½ cup crumbled queso fresco, Cotija, feta or to taste
    • Fresh cilantro for garnish optional
    • Sliced or chopped black olives optional
    • Sliced or diced avocado optional
    • Lime wedges optional

    For Creamy Chili Lime Dressing

    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • Zest from 1 lime
    • 2 tablespoon lime juice
    • 1 clove garlic chopped finely use fresh for best flavor or sub with ½ teaspoon garlic powder
    • 1 teaspoon chili powder
    • 2 tablespoons finely chopped cilantro
    • 1 teaspoon pepper sauce such as jalepeño or traditional Tabasco 
    US Customary - Metric

    Instructions
     

    For the salad

    • Cook pasta according to package directions. Drain in a colander and let dry on a sheet pan or platter.
    • Add pasta to a large bowl. Toss with olive oil. Add drained corn, drained and rinsed black beans, cut cherry tomatoes, and chopped jalepeno.
    • Pour dressing over pasta salad, mixing gently to combine.
    • Sprinkle cheese over salad.
    • Top with black olives, avocado, cilantro leaves and lime wedges, if desired.

    For the Creamy Chili Lime Dressing

    • Mix all ingredients together until well combined.
    • Store any leftovers in the refrigerator.

    Notes

    Nutritional information is an estimate.
    Cook pasta completely rather than to al dente. Slightly undercooked pasta will absorb the dressing and may dry out the salad. You can make extra dressing if this happens, or toss with some olive oil right before serving.
    Store covered in the refrigerator until ready to serve. Best served within 24 hours, but will keep for up to 3 or 4 days.

    Nutrition

    Calories: 456kcalCarbohydrates: 80gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 540mgPotassium: 298mgFiber: 5gSugar: 46gVitamin A: 323IUVitamin C: 6mgCalcium: 82mgIron: 2mg
    Keyword Healthy, Salad, Side Dish, Tex-Mex Recipes
    Tried this recipe?Click here to leave a helpful tip!

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    769 shares
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    About Nikole Berg

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Katlyn

      October 10, 2019 at 9:10 am

      Perfect side dish for game day!! This went great with grilled fajitas.

      Reply
      • Nikole

        October 10, 2019 at 9:17 am

        Yes, I love it with grilled chicken and hamburgers! So glad you enjoyed it!

        Reply

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