Bean Pasta Salad Recipe

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5 from 4 votes

A cold bean pasta salad with black beans, corn, avocado, tomatoes, and bell pepper in an easy lime dressing.

Prep Time15

Cook Time20

Total Time35

Course: Pastas, Salad, Side Dish

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the dressing:

2 limes zest and juice
1 garlic clove grated
1 tablespoon taco seasoning
1 teaspoon honey
½ teaspoon salt plus more for pasta water
½ teaspoon black pepper
½ cup olive oil or avocado oil

For the salad:

8 ounces macaroni noodles or pasta of choice
1 (14.5 ounce) can black beans drained and rinsed
1 bell pepper seeded and diced
1 cup cherry tomatoes halved
1 cup cooked corn
½ small red onion minced
2 tablespoons chopped cilantro
1 avocado diced

Instructions

To make the dressing, in a large serving bowl whisk lime zest and juice, garlic, taco seasoning, honey, salt, and pepper together until combined. Slowly drizzle in the oil, whisking vigorously until emulsified. Set aside in the fridge.
To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Toss with the warm pasta so it can absorb the flavors.
Add the black beans, bell pepper, cherry tomatoes, corn, red onion, and cilantro, and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add diced avocado on top.

Notes

My Top Tip: When making the dressing, it’s important to slowly drizzle in the oil while whisking constantly. This will help the dressing emulsify and get creamy. If you rush it, you could end up with a broken dressing with the oil separated from the rest of the ingredients.

Storage: Store the bean and macaroni salad in an airtight container in the fridge for 3–5 days. I recommend serving leftovers cold and dicing a fresh avocado.

Nutrition

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