Go Back

Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing

A creamy, tangy, and refreshing Tex-Mex inspired pasta salad packed with black beans, sweet corn, fresh vegetables, and a zesty lime Greek yogurt dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salads
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz rotini pasta or fusilli
  • 1 can black beans drained and rinsed
  • 1.5 cups corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 0.5 red onion finely chopped
  • 0.25 cup fresh cilantro chopped
Lime Greek Yogurt Dressing
  • 0.75 cup Greek yogurt plain
  • 2 tbsp olive oil
  • 2 limes juiced
  • 1 garlic clove minced
  • 1 tsp cumin
  • 1 tsp chili powder

Equipment

  • Large pot
  • Mixing bowl
  • Colander

Method
 

  1. Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
  2. Prepare vegetables by dicing bell pepper, chopping onion, and rinsing beans.
  3. Whisk together all dressing ingredients until smooth and creamy.
  4. Combine pasta, beans, corn, and vegetables in a large bowl.
  5. Pour dressing over salad and toss until evenly coated.
  6. Chill for 20–30 minutes before serving for best flavor.

Notes

For best flavor, let the salad chill before serving and adjust lime juice before serving if needed.