This easy pasta salad with corn and black beans is the perfect comfort food! The light, sweet-and-savory vinaigrette makes it refreshing, and the beans and pasta will fill you up. It's a quick, easy side dish!
This salad will quickly become a new family favorite. With just over 20 minutes of work, it’s quick enough to make even on busy weeknights, and the leftovers are great for meal prep! Serve it with roasted chicken or this deliciously flaky Moroccan cumin fish for added protein.
Why You’ll Love This Black Bean Corn Pasta Salad
- Ready in a hurry - This pasta salad with black beans comes together quickly! Most of the time is taken up by boiling the pasta and letting the salad cool in the fridge for an hour. The rest of the prep time takes just moments!
- It is so easy to make - While the pasta is boiling, prep your parsley and bell pepper, thaw the corn, and drain and rinse the beans. Assemble the vinaigrette, and when the pasta is ready, bring it all together!
- Lots of flavor - The vinaigrette has a sweet, tangy flavor that is absolutely delicious on its own but perfect with the Southwestern flavors of the black beans, corn, and pepper. Every bite is so tasty!
Ingredients
Salad Ingredients
- Gluten free pasta shells - I prefer brown rice pasta for a gluten-free pasta salad, but you can use any type.
- Black beans - Drain and rinse the beans well.
- Corn - Keep it simple with frozen corn. Thaw it first.
- Fresh parsley
- Red pepper - Remove the stems and seeds, then dice the pepper.
Dressing Ingredients
- Honey - Warm it slightly to help it mix in.
- Balsamic vinegar -
- Olive oil
- Seasonings - Use a mixture of salt, black pepper, cumin, and chili powder for a Southwestern flavor.
Variations
- Add roasted sweet potatoes - The sweetness of roasted sweet potatoes pairs perfectly with black beans and corn. Either dice the sweet potatoes into small cubes and roast them or use leftover roasted sweet potatoes from a previous meal!
- Stir in some feta - Crumble some briny feta for a creamy, salty flavor that really pops with the fresh herbs and tangy vinaigrette.
- Add some heat - This dish already contains a little chili powder in the dressing, but you can easily stir in red pepper flakes or a can of roasted green chile for extra heat and flavor.
- Try a different bean - Although black beans are a classic combination with corn and pepper, you could easily use red beans, garbanzo beans, or any other firm bean with a creamy bite.
How to Make Pasta Salad With Corn And Black Beans
Salad
- Cook the pasta in a pot of water until al dente (about 12 minutes)
- Drain and rinse the pasta.
- Mix the cooked pasta with the black beans, corn, parsley, and red pepper.
Dressing
- Warm the honey in a small bowl or measuring cup in the microwave for about 20-30 seconds.
- Add the vinegar, olive oil, salt, pepper, cumin, and chili powder and whisk to blend.
Combine and Refrigerate
- Pour the dressing over the pasta mixture and mix to coat.
- Refrigerate for at least one hour before serving.
Expert Tips
- Cook the pasta to al dente - It’s very easy to overcook pasta, especially for pasta salads. Taste the noodles before you remove them from the heat, and drain them as soon as they are al dente. Rinse them under cool water to stop them from cooking further, or they'll become soggy in the fridge.
- Let the pasta cool - You certainly can eat this as a warm pasta dish, but the flavors really come to life after the pasta salad chills in the fridge for an hour.
- Stir or shake before serving - As the pasta and ingredients set, the vinaigrette will drop to the bottom of the bowl. Shake or stir well to make sure every bite is full of flavor.
Recipe FAQs
How long does black bean corn pasta salad last?
When stored in an airtight container in the fridge, this pasta salad will stay fresh for 3-4 days. Be sure to stir it well to keep the noodles coated in the vinaigrette.
Can you make black bean pasta salad with a vinaigrette?
Although many black bean and corn pasta salad recipes call for a creamy, mayonnaise-based dressing, it’s just as good and lower in fat with a balsamic vinaigrette. Ensure you rinse the hot noodles to cool them down first, or they’ll absorb all the vinaigrette and leave the salad tasting dry.
Can you add protein to pasta salad with black beans?
Technically, this pasta salad already has some protein from the black beans and pasta. Still, you can easily add more by adding some diced, roasted chicken. Another option is to serve it as a side dish with a protein-packed entree, like this South Beach Balsamic Chicken or some perfectly cooked tofu.
Pasta Salad With Corn And Black Beans
Author: Recipe Idea Shop
Ingredients
Salad Ingredients
- 1 cup gluten free pasta shells
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn thawed
- ¼ cup chopped flat leaf parsley or curly parsley, if you prefer
- ¼ cup chopped red pepper
Dressing Ingredients
- 1 tablespoon honey warmed slightly to help it mix easier
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
Instructions
Salad
- Cook the pasta in a pot of water until al dente (about 12 minutes)
- Drain and rinse the pasta.
- Mix the cooked pasta with the black beans, corn, parsley and red pepper.
Dressing
- In a small bowl or measuring cup, warm the honey for about 20-30 seconds in the microwave.
- Add the vinegar, olive oil, salt, pepper, cumin and chili powder and whisk to blend.
Combine and Refrigerate
- Pour the dressing over the pasta mixture and mix to coat.
- Refrigerate for at least one hour before serving.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
