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Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing

A vibrant and flavorful pasta salad featuring black beans, sweet corn, and a tangy lime-infused Greek yogurt dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 oz pasta (your choice – rotini or fusilli recommended)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • 1 bell pepper, diced (any color)
  • 1 small red onion, finely chopped
  • 1 cup grape tomatoes, halved
For the Dressing
  • 1/2 cup Greek yogurt
  • 2 limes (juiced) Fresh juice is best!
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
Optional Garnishes
  • Fresh cilantro or chives For garnish

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. While the pasta is cooking, chop the bell pepper, red onion, and tomatoes. In a large mixing bowl, combine these veggies with the black beans and corn.
  3. In a separate bowl, whisk together the Greek yogurt, lime juice, olive oil, cumin, salt, and pepper until smooth and creamy.
  4. Add the cooked pasta to the veggie bowl and pour the dressing over the top. Toss everything together gently to combine.
  5. For enhanced flavors, let the salad chill in the refrigerator for 30 minutes before serving.
  6. Garnish with fresh cilantro or chives, if desired, and serve chilled or at room temperature.

Notes

For substitutions, consider using a dairy-free yogurt option or gluten-free pasta if necessary. To save time, chop the veggies while the pasta is cooking.