5 from 1 vote
Southwest Black Bean Pasta Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
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!
Course: Salad, Side Dish
Cuisine: dairy free, gluten free, oil free, vegan
Servings: 14
Calories: 238 kcal
Author: Jenn Sebestyen
Ingredients
Black Bean Pasta Salad
  • 16 oz rotini noodles (or your fave noodle, gluten free if desired), cooked according to package directions
  • 1 1/2 cups cooked black beans (or 1 15 oz can)
  • Kernels from 2 ears of fresh corn* (or about 1 1/2 cups - canned or thawed frozen is fine in a pinch)
  • 1 red bell pepper (diced)
  • 3/4 cup diced zucchini
  • 1 cup grape tomatoes (quartered)
  • 3/4 cup diced red onion
  • 1 avocado (diced)
  • salt/pepper to taste
Creamy Jalapeno Ranch Dressing
Instructions
  1. Start soaking the cashews for the Creamy Jalapeno Ranch Dressing (Remember you're making a double batch of the Cream Cumin Ranch Dressing for this.)

  2. Bring the water for the rotini to a boil and follow the directions on your package of noodles.
  3. While the noodles are cooking, prep/chop all the veggies, except the avocado, and place them in a large bowl.
  4. When the noodles are done, let them cool to almost room temp before mixing them into the veggie mix.
  5. Finish making the dressing: Place all the ingredients for a double batch of Creamy Cumin Ranch Dressing to 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 it's own, but once mixed with the pasta and veggies, it will tone down.
  6. 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.
  7. 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!
Recipe 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.

 

 

Nutrition Facts
Southwest Black Bean Pasta Salad
Amount Per Serving
Calories 238 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 381mg17%
Potassium 302mg9%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 700IU14%
Vitamin C 32.2mg39%
Calcium 30mg3%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.