Description
A hearty American-style pasta salad with seasoned ground beef, black beans, corn, and tangy dressing. Robust and crowd-pleasing, it’s perfect for gatherings or leftovers.
Ingredients
12 oz elbow pasta
1 lb ground beef
1 cup corn kernels (fresh or frozen)
1 cup black beans (canned, drained)
1/2 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup cilantro, chopped
1/2 cup mayonnaise
1/4 cup buttermilk
2 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
Boil pasta according to package instructions, drain, and let cool.
In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
In a large bowl, mix cooked pasta, corn, black beans, bell pepper, red onion, and cooked beef.
In a separate bowl, whisk mayonnaise, buttermilk, lime juice, cumin, chili powder, garlic powder, salt, and pepper to create the dressing.
Pour dressing over the pasta mixture, then stir in cilantro. Toss to combine.
Chill for 1 hour before serving.
Notes
For vegetarians, substitute ground beef with plant-based crumbles.
Dressing can be made ahead and stored in the fridge.
Mix-ins like diced avocado or shredded lettuce work as optional add-ons.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg