Southwest Pasta Salad with Black Beans
A vibrant, zesty pasta salad loaded with black beans, veggies, and a bold Southwest-style dressing.
Ingredients
- 12 oz pasta rotini or bowtie works great
- 1 cup black beans rinsed and drained (the protein hero)
- 1 cup cherry tomatoes halved (sweet and juicy)
- 1 cup bell peppers diced (red, yellow, or both)
- ¾ cup corn fresh, canned, or frozen
- ½ cup red onion finely chopped (for a little bite)
- ¼ cup fresh cilantro chopped (unless you’re a cilantro hater)
- ¼ cup feta cheese crumbled (optional but delicious)
- ½ cup olive oil the base of all great dressings
- ¼ cup fresh lime juice for that perfect tang
- 1 tsp cumin adds smoky depth
- 1 tsp chili powder for a little heat
- ½ tsp garlic powder because garlic makes everything better
- ½ tsp salt adjust to taste
- ½ tsp black pepper don’t skip it
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
- Chop tomatoes, bell peppers, onion, and cilantro while pasta cools.
- Whisk together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and black pepper in a bowl.
- Combine pasta, black beans, tomatoes, corn, bell peppers, onion, and cilantro in a large mixing bowl.
- Pour dressing over everything and toss until well coated.
- Sprinkle with feta cheese (if using), chill for 15 minutes, and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 20%
- Calcium: 8%
- Iron: 15%
- Potassium: 12%
Additional Notes & Tips
- Add diced avocado for extra creaminess.
- Swap feta for cotija cheese if you’re feeling fancy.
- Want more spice? Throw in some diced jalapeño.
- Leftovers? Store in the fridge for up to three days.
- Serve with grilled chicken or shrimp to make it a full meal.