As a vegetarian mama, beans are often my go-to for a rich protein source. I find that they pair well with corn and come together for a full meal when combined into an avocado pasta salad with a cilantro-lime vinaigrette dressing. This dish works well as a main meal or side and can be meal prepped by cooking the pasta beforehand, in addition to chopping your veggies and roasting the corn.
🍱 Perfect for lunchboxes
🌱 Vegan
⏰ Great meal-prep meal
8 oz whole wheat rotini
1 (15-oz) can black beans, rinsed and drained
1 ½ cups corn, roasted1 (15-oz) canned corn works well here, too. The reason I like roasting corn is that it brings out sweeter flavors, but when I'm short on time I use canned!.
2 avocados, pitted and diced
1 cup red bell pepper, chopped
¼ cup red onion, chopped
¼ cup chopped cilantro
Lime Vinaigrette Dressing
⅓ cup fresh lime juice
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tsp salt
½ tsp cumin
⅛ tsp paprika
Products Used
1In a medium sized pot, bring 2 quarts of salted water to a boil. Add in 8oz of pasta, stirring frequently. Cook for 11-12 minutes, drain, and set aside.
2In a large bowl, combine the rinsed and drained black beans, roasted (or rinsed/drained canned) corn, diced avocados, chopped bell peppers, onions, and cilantro. Add in cooled pasta.
3In a small bowl, whisk together all vinaigrette ingredients. Pour on top of the pasta salad and toss to combine well. Enjoy!
Ingredients
8 oz whole wheat rotini
1 (15-oz) can black beans, rinsed and drained
1 ½ cups corn, roasted1 (15-oz) canned corn works well here, too. The reason I like roasting corn is that it brings out sweeter flavors, but when I'm short on time I use canned!.
2 avocados, pitted and diced
1 cup red bell pepper, chopped
¼ cup red onion, chopped
¼ cup chopped cilantro
Lime Vinaigrette Dressing
⅓ cup fresh lime juice
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tsp salt
½ tsp cumin
⅛ tsp paprika
Products Used
Directions
1In a medium sized pot, bring 2 quarts of salted water to a boil. Add in 8oz of pasta, stirring frequently. Cook for 11-12 minutes, drain, and set aside.
2In a large bowl, combine the rinsed and drained black beans, roasted (or rinsed/drained canned) corn, diced avocados, chopped bell peppers, onions, and cilantro. Add in cooled pasta.
3In a small bowl, whisk together all vinaigrette ingredients. Pour on top of the pasta salad and toss to combine well. Enjoy!
Southwest Bean + Corn Pasta Salad
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