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.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Mexican
Keyword: Healthy, Salad, Side Dish, Tex-Mex Recipes
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.