Viral Black Bean and Corn Pasta Salad
A vibrant and nutritious black bean and corn pasta salad, perfect for a refreshing meal or gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 16 oz rotini pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (11 oz) corn, drained
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 cup full-fat plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp sugar
- 1 tsp salt
- 2 fresh limes, juiced
- 1/2 cup mayonnaise (optional)
Instructions
- Boil the pasta: Fill a large pot with water and bring it to a rolling boil. Once boiling, add the rotini pasta and cook according to the package directions until al dente. Drain the pasta in a colander and rinse it with cool water to stop the cooking process.
- Prepare the dressing: In a large mixing bowl, combine Greek yogurt, extra virgin olive oil, minced garlic, cumin, smoked paprika, sugar, salt, and lime juice. Whisk until creamy and well-blended.
- Add in the cooked pasta, black beans, corn, chopped spinach, and cilantro. Gently toss together, ensuring the pasta and veggies are coated in the dressing.
- Taste and adjust seasoning if necessary. Stir in optional mayonnaise for a creamier texture.
- Chill the salad for about 10 minutes at room temperature, or refrigerate for 2 hours before serving.
Notes
Serve as a main course or side dish. This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg