I put together a quick, protein-packed black bean and corn pasta salad with rotini, sweet corn, fresh spinach and a Greek yogurt lime dressing, which I’ve added to my Pasta Salads Vegetarian collection for easy meal prep and gatherings.

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I get weirdly excited about simple salads, and this one hooked me fast. The rotini pasta does a great job catching little pockets of dressing, while black beans give the whole bowl a satisfying, protein-packed chew.

It feels light but somehow fills you up, and I love that it holds up for leftovers even after a long day. There are bright notes and a creamy finish that make you keep stealing spoonfuls when no ones looking.

You’ll be surprised how fast it disappears at a party or on a packed lunch day. Pasta Salads Vegetarian

Ingredients

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Rotini pasta: Carbs for energy fills you up, pairs great with veggies and creamy dressing.
Black beans: High in fiber and protein, keeps you full and adds earthy flavor.
Corn: Sweet starch gives crunch and natural sweetness, good fiber and vitamin bits.
Greek yogurt lime dressing: Creamy protein base, tangy lime balances heat or sweetness, lighter than mayo.
avocado: rich in healthy fats, makes salad creamy, adds buttery mouthfeel and nutrients.
Cherry tomatoes: Juicy bright acidity cuts richness, adds color and little bursts of flavor.
Cilantro adds a herby citrus note, freshens every bite but some truly hate it.

Ingredient Quantities

12 oz rotini pasta (about 3 cups dry)

1 (15 oz) can black beans, drained and rinsed

1 cup sweet corn (frozen, thawed or canned, drained)

1 red bell pepper, seeded and diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 ripe avocado, diced (optional)

2 cups fresh baby spinach, roughly chopped

1/2 cup fresh cilantro, chopped

1/4 cup sliced green onions

1 cup plain Greek yogurt

juice and zest of 2 limes

2 tbsp olive oil

1-2 tbsp honey or agave (to taste)

1 clove garlic, minced

1 tsp ground cumin

1/2 tsp chili powder or smoked paprika (optional)

salt and freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil, add the rotini and cook until just al dente (check package times), then drain, rinse under cold water to stop cooking and set aside; reserve about 1/4 cup of the pasta water.

2. While the pasta cooks, make the dressing: whisk together the Greek yogurt, juice and zest of both limes, olive oil, honey or agave to taste, minced garlic, ground cumin, chili powder or smoked paprika if using, and salt and pepper; if it seems too thick, stir in a splash of the reserved pasta water until it reaches a creamy, pourable consistency.

3. Drain and rinse the black beans well and drain the corn (if using frozen, thaw first; canned, drain).

4. Chop the veg: dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, roughly chop the baby spinach, chop the cilantro and slice the green onions.

5. In a very large bowl combine the cooled pasta, black beans, corn, red bell pepper, red onion, cherry tomatoes, spinach, cilantro and green onions; toss gently so the spinach wilts a little but doesnt get mushy.

6. Pour about three quarters of the dressing over the pasta mixture and toss to coat evenly; taste and add more dressing, lime, salt, or honey as needed.

7. If you want the avocado, dice it and fold it in at the last minute so it stays fresh; otherwise garnish with avocado on top right before serving.

8. Cover and chill for at least 15 to 30 minutes to let flavors marry (overnight is even better for meal prep), or serve immediately if you need it fast.

9. Before serving give it one last taste and adjust seasoning, add a drizzle of olive oil or extra lime zest if it needs brightness, and finish with extra cilantro or green onions for color.

Equipment Needed

1. Large pot for boiling salted water and cooking the rotini, tip: save about 1/4 cup pasta water.
2. Colander for draining and rinsing pasta, beans and corn.
3. Very large mixing bowl to combine everything so the spinach wilts without getting mushy.
4. Whisk and a medium bowl for the Greek yogurt lime dressing, youll want to make it smooth.
5. Chef’s knife and cutting board to dice peppers, slice onions, chop cilantro and spinach.
6. Microplane or fine grater for lime zest, plus a citrus juicer or reamer for the juice.
7. Measuring cups and spoons for yogurt, oil, honey, spices and salt.
8. Tongs or a large spoon for tossing the salad gently, and an airtight container or serving bowl for chilling and storing.

FAQ

Q: Can I make this ahead of time?

A: Yes, you can. Make the dressing up to three days ahead and keep it chilled. Toss the pasta salad together up to 24 hours before serving but add the avocado just before you serve or it will brown. If you want extra freshness keep the dressing separate and mix right before eating.

Q: How do I stop the salad from getting soggy?

A: Cook the pasta to just shy of al dente so it holds up, then cool it quickly in cold water. Toss the cooled pasta with a little olive oil or some dressing so it does not clump. Don’t overdress right away if you plan to store it, dressing will make veggies soften over time.

Q: Can I make this vegan or dairy free?

A: Yep. Swap the Greek yogurt for plain dairy free yogurt or blended silken tofu, and use agave instead of honey. You can also use a bit of vegan mayo for richness, just taste and thin with lime juice or water as needed.

Q: How long will leftovers keep?

A: Stored in an airtight container in the fridge it will keep for about three to four days, though the texture of tomatoes and spinach will soften after the first day. Add diced avocado only when serving to avoid browning.

Q: Any swaps or add ins you recommend?

A: Sure, go wild. Use gluten free rotini if needed, swap spinach for arugula or romaine, add grilled chicken or shrimp for extra protein, or crumble in queso fresco or feta if you want more tang. Jalapeno or a splash of hot sauce will amp the heat if you like it spicy.

Q: My dressing is too thick or too tart, how do I fix it?

A: If it’s too thick thin it with a teaspoon or two of water or more olive oil, whisk until smooth. If it’s too tart add a touch more honey or agave and a pinch of salt. Always taste and adjust lime and salt last, that brightens everything up.

Black Bean And Corn Pasta Salad With Lime Greek Yogurt Dressing Recipe Substitutions and Variations

Black beans: swap with chickpeas, kidney beans or pinto beans. Same texture and protein, so you won’t have to change anything else.
Plain Greek yogurt: use sour cream, regular plain yogurt or a dairy free yogurt like coconut or almond. Sour cream gives richer tang, dairy free works if you’re avoiding dairy.
Lime juice and zest: use lemon juice and zest, bottled lime juice or a splash of apple cider vinegar in a pinch. Lemon is the closest flavor stand in.
Rotini pasta: try whole wheat pasta, quinoa or couscous, or cooked farro. Quinoa makes it gluten free, farro adds a chewy, nutty bite.

Pro Tips

– Salt the pasta water properly, like you can taste it, dont be shy. Reserve that 1/4 cup of pasta water and use it to thin the yogurt dressing a little at a time so it never gets watery. Toss the pasta with a tiny splash of olive oil right after rinsing so it wont clump.

– Toast the cumin really quick in a dry pan before adding it to the dressing. It only takes 20 to 30 seconds and it wakes the spice up, gives more depth. Same with smoked paprika, just a quick warm-up brings out the smokiness.

– Treat the avocado like a diva and add it last, right before serving. If you need it earlier, toss the cubes in a little lime juice so they dont go brown. Also cube it a bit bigger than you think so it doesnt disappear into the pasta.

– Mellow the red onion by soaking the chopped bits in cold water for 5 to 10 minutes, then drain. It takes the bite away but keeps the crunch. And fold the spinach in gently so it wilts just a bit, dont overmix or it gets mushy.

– If you want contrast, add something crunchy at the end like toasted pepitas or crushed tortilla chips and maybe extra lime zest for brightness. Also always taste for salt and acid before chilling, flavors dull when cold so you might need a tiny extra squeeze of lime later.

Black Bean And Corn Pasta Salad With Lime Greek Yogurt Dressing Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

448

kcal

Equipment: 1. Large pot for boiling salted water and cooking the rotini, tip: save about 1/4 cup pasta water.
2. Colander for draining and rinsing pasta, beans and corn.
3. Very large mixing bowl to combine everything so the spinach wilts without getting mushy.
4. Whisk and a medium bowl for the Greek yogurt lime dressing, youll want to make it smooth.
5. Chef’s knife and cutting board to dice peppers, slice onions, chop cilantro and spinach.
6. Microplane or fine grater for lime zest, plus a citrus juicer or reamer for the juice.
7. Measuring cups and spoons for yogurt, oil, honey, spices and salt.
8. Tongs or a large spoon for tossing the salad gently, and an airtight container or serving bowl for chilling and storing.

Ingredients

12 oz rotini pasta (about 3 cups dry)
1 (15 oz) can black beans, drained and rinsed
1 cup sweet corn (frozen, thawed or canned, drained)
1 red bell pepper, seeded and diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 ripe avocado, diced (optional)
2 cups fresh baby spinach, roughly chopped
1/2 cup fresh cilantro, chopped
1/4 cup sliced green onions
1 cup plain Greek yogurt
juice and zest of 2 limes
2 tbsp olive oil
1-2 tbsp honey or agave (to taste)
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp chili powder or smoked paprika (optional)
salt and freshly ground black pepper, to taste

Directions

Bring a large pot of salted water to a boil, add the rotini and cook until just al dente (check package times), then drain, rinse under cold water to stop cooking and set aside; reserve about 1/4 cup of the pasta water.
While the pasta cooks, make the dressing: whisk together the Greek yogurt, juice and zest of both limes, olive oil, honey or agave to taste, minced garlic, ground cumin, chili powder or smoked paprika if using, and salt and pepper; if it seems too thick, stir in a splash of the reserved pasta water until it reaches a creamy, pourable consistency.
Drain and rinse the black beans well and drain the corn (if using frozen, thaw first; canned, drain).
Chop the veg: dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, roughly chop the baby spinach, chop the cilantro and slice the green onions.
In a very large bowl combine the cooled pasta, black beans, corn, red bell pepper, red onion, cherry tomatoes, spinach, cilantro and green onions; toss gently so the spinach wilts a little but doesnt get mushy.
Pour about three quarters of the dressing over the pasta mixture and toss to coat evenly; taste and add more dressing, lime, salt, or honey as needed.
If you want the avocado, dice it and fold it in at the last minute so it stays fresh; otherwise garnish with avocado on top right before serving.
Cover and chill for at least 15 to 30 minutes to let flavors marry (overnight is even better for meal prep), or serve immediately if you need it fast.
Before serving give it one last taste and adjust seasoning, add a drizzle of olive oil or extra lime zest if it needs brightness, and finish with extra cilantro or green onions for color.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.