Description
This vibrant, Tex-Mex-inspired vegetarian salad combines protein-rich black beans, sweet corn, and al dente pasta with a zesty lime Greek yogurt dressing. Packed with fiber and plant-based protein, it’s a quick, versatile, and crowd-pleasing meal perfect for weeknights or gatherings.
Ingredients
16 oz rotini pasta or short noodle pasta
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1/2 red onion, finely chopped
1 red bell pepper, diced
1/4 cup chopped fresh cilantro
1 ripe avocado, diced
1/2 cup plain Greek yogurt (non-fat or whole milk)
2 tbsp lime juice
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp chili powder
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain, and set aside to cool
In a large bowl, combine cooled pasta, black beans, corn, red onion, red bell pepper, cilantro, and avocado
In a separate small bowl, whisk Greek yogurt, lime juice, olive oil, garlic, chili powder, salt, and pepper
Toss the salad with the prepared dressing until evenly coated
Chill for 30 minutes before serving to let flavors meld
Notes
For gluten-free option, use certified gluten-free pasta
Add cherry tomatoes or jalapeños for extra flavor
Dressing can be adjusted with additional lime juice or yogurt for preference
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Chilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (~3 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 5mg