Description
A refreshing and nutritious Black Bean and Corn Pasta Salad with a zesty Lime Greek Yogurt Dressing, perfect for energizing your meals.
Ingredients
- 8 ounces whole wheat pasta (fusilli or rotini)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup plain Greek yogurt (for dressing)
- 2 tablespoons lime juice (for dressing)
- 1 tablespoon olive oil (for dressing)
- 1 teaspoon honey (for dressing)
- 1/2 teaspoon garlic powder (for dressing)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and cumin. Mix well.
- In a separate bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, garlic powder, salt, and pepper until smooth.
- Add the cooled pasta to the vegetable mixture and pour the dressing over the top. Toss everything together until evenly coated.
- Season with additional salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added crunch, consider mixing in some diced avocado or sliced radishes.
- Substitute the Greek yogurt dressing with a vinaigrette made from olive oil, vinegar, and lime juice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg