Southwest Black Bean Pasta Salad
Black Bean Pasta Salad with lots of southwest flavor is going to be your new go-to backyard BBQ dish! This recipe makes enough to feed a crowd, but don't worry if you have leftovers (you probably won't though), it just gets better as it sits and will make a great easy lunch!
Servings: 14
Calories: 238kcal
Ingredients
Black Bean Pasta Salad
- 16 ounces rotini noodles or your fave pasta, gluten free if desired
- 1 can (15 oz) black beans drained and rinsed
- Kernels from 2 ears of fresh corn or about 1 ½ cups - canned or thawed frozen is fine in a pinch
- 1 red bell pepper diced
- ¾ cup diced zucchini
- 1 cup grape tomatoes quartered
- ¾ cup diced red onion
- 1 avocado diced
- salt/pepper to taste
Creamy Jalapeno Ranch Dressing
- 2 batches Southwest Vegan Ranch Dressing
- 2 jalapeño peppers ribs and seeds removed (or leave them in if you like the spicy heat)
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
Instructions
- Start soaking the cashews for the Creamy Jalapeno Ranch Dressing (Remember you're making a double batch of the Southwest Vegan Ranch Dressing for this.)
- Cook the pasta according to package directions in well-salted water for al dente.
- While the noodles are cooking, prep/chop all the veggies, except the avocado, and place them in a large bowl.
- When the noodles are done, let them cool to almost room temp before mixing them into the veggie mix.
- Finish making the dressing: Place all the ingredients for a double batch of Southwest Vegan Ranch Dressing into a high speed blender. Add the remaining extra ingredients listed above for the dressing and puree until smooth. It may taste a bit strong on its own, but once mixed with the pasta and veggies, it will tone down.
- Pour the dressing over the pasta and veggies, using as much or as little as you like. I like to add just enough to coat at first....some of it gets absorbed by the noodles as it sits....then add more just before serving. Taste for seasoning and add more salt/pepper/cumin, etc., if desired. A squeeze of lime would be great, too.
- Cover the pasta salad and store in the fridge until ready to serve. Store any extra dressing in an airtight container in the fridge as well. Dice the avocado and add just before serving. You can serve the pasta salad cold or at room temperature. It gets better as it sits!
Notes
~Fresh sweet corn is preferred when available. I like it raw when it's super fresh and sweet, but this would also be great with kernels cut from a grilled ear of corn too.
~You can make the dressing up to 1-2 days ahead.
~You can make the whole salad the day before too...it only gets better as it sits. Just wait to add the avocado until just before serving so it doesn't get brown.
~You can make the dressing up to 1-2 days ahead.
~You can make the whole salad the day before too...it only gets better as it sits. Just wait to add the avocado until just before serving so it doesn't get brown.
Nutrition
Calories: 238kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 381mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 32.2mg | Calcium: 30mg | Iron: 2.9mg