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Fresh Black Bean and Corn Taco Pasta Salad with Zesty Lime Dressing

black bean and corn taco pasta salad - featured image
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A quick and flavorful pasta salad combining black beans, corn, and a zesty lime dressing for a fresh taco-inspired twist. Ready in about 5 minutes once pasta is cooked, perfect for lunches, potlucks, or light dinners.

Ingredients

Scale
  • 8 oz elbow macaroni or small pasta shape
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 cup fresh cilantro, chopped (optional)
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 tablespoon honey or agave syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook according to package instructions (usually 8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Let it drain well for about 5 minutes.
  2. While the pasta cooks, dice the red bell pepper and finely chop the red onion. Seed and mince the jalapeño. Chop the fresh cilantro. Rinse and drain the black beans and corn thoroughly.
  3. In a small bowl, whisk together fresh lime juice, olive oil, ground cumin, chili powder, minced garlic, and honey. Add salt and pepper to taste.
  4. In a large mixing bowl, combine the cooled pasta, black beans, corn, bell pepper, onion, jalapeño, and cilantro. Pour the zesty lime dressing over the salad.
  5. Gently toss everything until evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  6. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. It can also be served immediately if desired.

Notes

Do not overcook pasta; al dente texture is best. Rinse pasta under cold water to stop cooking and cool it quickly. Thoroughly rinse and drain beans and corn to avoid watery salad. Adjust jalapeño amount to control heat. Salad holds well in fridge for 2-3 days and flavors improve after chilling. For creamier dressing, add Greek yogurt or blend avocado with lime juice and olive oil. Use gluten-free pasta like brown rice or chickpea pasta for gluten-free version.

Nutrition

Keywords: black bean, corn, taco pasta salad, lime dressing, quick recipe, easy pasta salad, vegetarian, gluten-free option

Find it online: https://dahliadishes.com/fresh-black-bean-and-corn-taco-pasta-salad-easy-5-minute-recipe-with-zesty-lime-dressing/