Description
A vibrant Texan-inspired pasta salad bursting with black beans, corn, crisp veggies, and a zesty lime dressing. This hearty vegetarian dish offers a balance of textures and flavors, perfect for meals on-the-go or gatherings. It’s a colorful, satisfying option packed with protein and nutrients.
Ingredients
12 oz rotini pasta (or similar)
2 cups cooked black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
3 cloves garlic, minced
1 teaspoon ground cumin
Salt to taste
Optional: 1/2 cup avocado, diced
Optional: 1/4 cup pickled jalapeños for extra tang
Instructions
Bring a pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine black beans, corn, red and yellow bell peppers, red onion, jalapeño, cherry tomatoes, cucumber, and cilantro.
In a separate small bowl, whisk together olive oil, lime juice, garlic, cumin, and salt.
Pour dressing over the pasta and vegetable mixture. Toss to coat evenly.
Optional: Gently fold in diced avocado for creaminess and pickled jalapeños for tang.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Chill for 1 hour for最佳 flavor.
Use gluten-free pasta for a gluten-free version.
Add canned black beans (drained) for extra firm texture.
Store leftovers refrigerated for up to 3 days.
Serve cold or at room temperature.