Black Bean Pasta Salad Recipe

Introduction

This Black Bean Pasta Salad is a colorful and refreshing dish perfect for warm days or as a hearty side. Packed with fresh vegetables, black beans, and a tangy lime dressing, it’s both nutritious and easy to prepare. Enjoy it chilled or at room temperature for a delightful meal.

Ingredients

• 10 oz any short pasta shape (bows, rotini, or macaroni; 283 g)
• 1 can black beans, drained and rinsed (19 oz or 2 cups)
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced cucumber
• 1 cup quartered grape or cherry tomatoes
• 1/2 a red onion, diced
• 1/2 cup lightly packed fresh cilantro, finely chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 1 tsp lime zest
• Juice from one lime (about 2 tbsp)
• 2 cloves garlic, grated or crushed
• 1 tsp cumin
• Salt and black pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool and stop cooking.
2. Step 2: In a large mixing bowl, whisk together olive oil, red wine vinegar, maple syrup, lime zest, lime juice, garlic, cumin, salt, and black pepper until well combined.
3. Step 3: Prepare the salad ingredients by draining and rinsing the black beans, then dice the bell peppers and cucumber, quarter the tomatoes, dice the red onion, and chop the cilantro.
4. Step 4: Add the pasta and all the prepared vegetables and beans to the dressing. Toss everything together until evenly coated.
5. Step 5: Taste and season with additional salt and pepper if needed. For best flavor, chill the salad for 30 to 60 minutes to allow the flavors to meld, or serve immediately with extra fresh cilantro and a squeeze of lime juice.

Tips & Variations

• Use gluten-free pasta if preferred to make this dish gluten-free.
• Add diced avocado just before serving for creaminess and extra nutrition.
• For a spicy kick, include a diced jalapeño or a pinch of cayenne pepper in the dressing.
• Roasted corn can be used instead of raw for a smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It tastes great chilled but can be served at room temperature as well. Avoid adding avocado ahead of time if using, as it can brown.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from resting a bit to let the flavors meld. Make it a few hours in advance and refrigerate until ready to serve.

Is this salad vegan?

Yes, the recipe is completely vegan. All ingredients are plant-based, making it suitable for vegan diets.

Black Bean Pasta Salad Recipe

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★★★★★

4.5 from 72 reviews

A vibrant and nutritious Black Bean Pasta Salad that combines al dente pasta with fresh vegetables, black beans, and a zesty lime-cumin dressing. This refreshing salad is perfect for a light lunch, picnic, or side dish, offering a delightful mix of flavors and textures.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta and Beans

• 10 oz any short pasta shape (bows, rotini, or macaroni) (283 g)
• 1 can black beans, drained and rinsed (19 oz or 2 cups)

Vegetables

• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced cucumber
• 1 cup quartered grape or cherry tomatoes
• 1/2 a red onion, diced
• 1/2 cup lightly packed fresh cilantro, finely chopped

Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 1 tsp lime zest
• Juice from one lime (about 2 tbsp)
• 2 cloves garlic, grated or crushed
• 1 tsp ground cumin
• Salt and black pepper to taste

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
2. Mix Dressing: In a large mixing or serving bowl, combine the extra virgin olive oil, red wine vinegar, maple syrup, lime zest, lime juice, grated garlic, ground cumin, salt, and black pepper. Whisk thoroughly to emulsify and blend the flavors evenly.
3. Prepare Salad Ingredients: While the pasta is cooking, rinse and drain the black beans, prepare the fresh vegetables by dicing the red and yellow bell peppers, cucumber, and red onion, quarter the grape or cherry tomatoes, and chop the fresh cilantro.
4. Mix Salad: Add the drained pasta, black beans, corn kernels, diced vegetables, and chopped cilantro into the bowl with the dressing. Toss everything together gently but thoroughly to ensure even coating. Season with additional salt and pepper as needed. For best results, chill the salad for 30-60 minutes to let the flavors meld. Serve chilled or at room temperature with extra cilantro and a squeeze of fresh lime juice if desired.

Notes

• Use short pasta shapes like bows, rotini, or macaroni to hold the dressing and ingredients well.
• Chilling the salad before serving enhances the flavors, but it can also be enjoyed immediately.
• For extra protein, add grilled chicken or tofu if desired.
• Adjust the sweetness and acidity in the dressing by varying maple syrup and vinegar amounts to your taste.
• Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.

Keywords: black bean pasta salad, vegan pasta salad, summer salad, healthy salad, vegetarian, gluten free pasta salad