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a plain bowl of rotini with black beans, browned yellow corn kernels, diced red bell pepper, tiny green jalapeño pieces, red onion and chopped cilantro in a light lime vinaigrette
Rachel Kim

Southwest Pasta Salad

Black beans, corn and lime dressing make this a meatless Southwest pasta salad with enough texture to sit beside grilled food without feeling like another heavy casserole. Char the corn in a dry skillet before cooling it. Those browned spots give the bowl more flavor than simply tipping thawed kernels into the pasta, and diced jalapeño adds a small fresh heat that the lime and olive oil can carry through the whole salad.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 1 1/2 cups frozen corn thawed and patted dry
  • 1 can black beans 15 oz, drained and rinsed
  • 1 red bell pepper diced
  • 1 small jalapeño seeded and finely minced
  • 1/4 cup finely diced red onion
  • 1/3 cup olive oil
  • 3 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1/3 cup chopped fresh cilantro

Method
 

  1. Heat a large dry skillet over medium-high heat and cook corn for 5 to 7 minutes, stirring occasionally, until some kernels develop browned spots. Transfer to a plate to cool.
  2. Boil rotini in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and drain thoroughly.
  3. Whisk oil, lime juice, cumin, dressing salt and pepper in a large bowl. Add pasta, cooled corn, beans, bell pepper, jalapeño and red onion.
  4. Toss thoroughly, then fold in cilantro. Serve cool or cover and refrigerate promptly for at least 30 minutes.
  5. Stir before serving and refrigerate leftovers within 2 hours.