Black Bean Pasta Salad with Chili Lime Dressing

This black bean pasta salad is filled with corn, black beans, tomatoes, and is mixed with a delicious, creamy southwestern chili lime dressing.

We love easy recipes here and we especially like easy Mexican recipes. We can't get enough of all the different flavors that take me back to my childhood roots of growing up on the Mexican border.

This black bean pasta salad is great as a main dish thanks to the added protein of black beans. I love having this as a light all-in-one dinner. It's also the perfect side dish for a summer BBQ so be sure to make this for your next summer potluck!

Try some of my other popular cold pasta salad Mexican Corn pasta salad!

Why you'll love this recipe

• 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

For the black bean pasta salad:

• Pasta - A small pasta shape. I used cavatappi. It's a fun corkscrew shaped pasta. You can use farfalle or bowties, penne, macaroni- whichever is your favorite!
• Sweet 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 and drained. You can opt to make your own from dried, if desired. If you don't have black beans, try dark kidney beans or pinto beans.
• 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 Roma tomatoes or another vine ripened tomato that's been diced. 
• 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 Monterey Jack, add it before tossing in the dressing.
• Jalapeño and cilantro - I don't find jalapeños 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.
• Season with salt and black pepper to taste.

For the salad dressing:

• Mayonnaise
• Sour Cream
• Zest from lime
• Fresh lime juice
• Garlic or garlic powder
• Chili powder
• Chopped fresh cilantro
• Hot pepper sauce or cayenne pepper

Instructions

1)Mix chili lime dressing ingredients together in a small bowl. Set aside in the refrigerator while preparing the rest of the salad.

2)Cook pasta in a large pot of salted water according to package directions. Be sure to cook pasta until tender, not al dente. Drain in a colander. I like to let the pasta dry on a large sheet pan or platter so it doesn't clump together.

3)Add cooled pasta to a large bowl. Add the corn, black beans, tomatoes, and jalapeño.

4)Pour creamy dressing over salad and gently mix.

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

Variations

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

Different veggies: add some diced red onion, red pepper or green bell peppers, and maybe some sliced green onions. Cucumber is also a nice addition.

Add meat: Add boneless skinless chicken breasts that've 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 jalapeño, or use a serrano pepper. Add a pinch (or more) of cayenne to the dressing.

Dietary: Use gluten-free pasta like Banza. 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 and fresh lime juice right before serving.

Storage

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

Freezing isn't recommended.

📖 Recipe