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Southwest Bean + Corn Pasta Salad

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
  cup fresh lime juice
 ¼ cup extra virgin olive oil
 2 cloves garlic, minced
 1 tsp salt
 ½ tsp cumin
  tsp paprika
Products Used
 Zoku 11 Piece Neat Stack Nesting Food Storage ContainersUse code LIVLAUGHCOOK for 10% off all products on the Zoku Home website
 Zoku Pocket Utensil SetUse code LIVLAUGHCOOK for 10% off all products on the Zoku Home website

In 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.


In 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.


In a small bowl, whisk together all vinaigrette ingredients. Pour on top of the pasta salad and toss to combine well. Enjoy!