Healthy Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing
A protein-packed, zesty pasta salad featuring smoky black beans, sweet corn, and tangy lime-infused Greek yogurt dressing. This Tex-Mex-inspired dish is bright, fresh, and perfect for meals on the go or light summer dinners.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: Salads
- Method: Tossing
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
16 oz rotini pasta
15 oz canned black beans, drained and rinsed
11 oz canned corn, drained
1 cup fresh spinach, roughly chopped
¼ cup cilantro, finely chopped
2 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
2 tbsp fresh lime juice
cumin (1 tsp)
smoked paprika (½ tsp)
salt (to taste)
black pepper (to taste)
Instructions
Cook rotini pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, whisk together Greek yogurt, lime juice, olive oil, cumin, smoked paprika, salt, and pepper to make the dressing.
Add black beans, corn, spinach, and cilantro to the bowl. Toss with dressing until well combined.
Chill for 30 minutes before serving for flavors to meld. Garnish with additional cilantro if desired.
Notes
For extra crunch, toast corn kernels in a skillet for 3-4 minutes before adding to the salad.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Protein boost: Add shredded grilled chicken or hard-boiled eggs.
Optional: Add diced avocado or red onion for more texture.