Description
A refreshing and nutritious pasta salad featuring black beans, corn, and a zesty lime Greek yogurt dressing.
Ingredients
Scale
- 8 ounces whole wheat or gluten-free pasta
- 1 can black beans, rinsed
- 1 cup frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- 1 handful fresh cilantro, chopped
- Juice of 2 limes
- 1 cup plain Greek yogurt
- Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Chop the red onion, halve the cherry tomatoes, and dice the avocado. Rinse and drain the black beans.
- In a small mixing bowl, combine Greek yogurt, lime juice, salt, and pepper. Whisk until smooth.
- In a large bowl, mix the cooked pasta, black beans, corn, cherry tomatoes, red onion, and cilantro. Gently fold in avocado and dressing.
- Chill the salad for at least 15 minutes before serving to allow flavors to meld.
Notes
This salad is best served chilled. For optimal freshness, store the avocado separately and add just before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
Keywords: pasta salad, black beans, corn, healthy recipe, vegetarian, lime dressing, quick meal, summer salad
