Black Bean Corn Pasta Salad with Lime Greek Yogurt Dressing

A Refreshing Summer Classic Rooted in Family Traditions

When the summer sun is high and the days stretch long and bright, there’s no better way to celebrate the season than with dishes that feel as vibrant as the weather. For me, few dishes capture the spirit of summer quite like a black bean corn pasta salad—a chilled, hearty, and colorful bowl that combines the fresh crunch of vegetables with the satisfying bite of pasta, all tossed in a tangy lime Greek yogurt dressing. It’s not only delicious, but it also holds a special place in my heart.

Growing up, my grandmother had a knack for making something incredible out of pantry staples and market-fresh vegetables. One of her seasonal staples was a version of this very salad, made with whatever pasta was on hand, beans soaked overnight, and corn just cut from the cob. It was the kind of meal you’d eat out on the porch, with a big spoon and even bigger appetite. This modern take honors her resourcefulness while adding my signature touches—Greek yogurt for creaminess, fresh lime for zest, and a mix of herbs and vegetables that turn this into more than just a side dish. It’s the essence of summer in a bowl.

Why This Black Bean Corn Pasta Salad Deserves a Spot on Your Table

This salad isn’t just a pretty dish—it’s a practical one. It’s packed with protein and fiber, budget-friendly, easy to make in bulk, and endlessly adaptable. Whether you’re prepping for a picnic, looking for a nutritious lunch, or need a potluck crowd-pleaser, this is your answer.

Key Benefits:

• High-Protein and Vegetarian-Friendly
• Perfect for Meal Prep
• Serves Cold—No Heating Required
• Naturally Colorful and Nutrient-Dense
• Customizable Based on What’s in Your Fridge

Ingredients

For the Salad:

• 12 oz (340 g) rotini or fusilli pasta (whole wheat or gluten-free if preferred)
• 1½ cups cooked black beans (or 1 15-oz can, rinsed and drained)
• 1½ cups corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ½ cup finely chopped red onion
• ⅓ cup chopped fresh cilantro (or parsley if preferred)
• 1 jalapeño (optional), finely diced

For the Lime Greek Yogurt Dressing:

• ¾ cup plain Greek yogurt
• 2 tablespoons extra virgin olive oil
• Juice and zest of 2 limes
• 1 tablespoon honey or agave nectar
• 1 teaspoon ground cumin
• 1 garlic clove, finely minced
• Salt and black pepper to taste

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta quickly. Set aside.

Step 2: Prepare the Dressing

In a medium bowl, whisk together the Greek yogurt, olive oil, lime juice and zest, honey, cumin, and garlic. Season with salt and pepper. Adjust the tanginess by adding more lime juice or sweetness with additional honey, as preferred.

Step 3: Mix the Salad

In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño if using.

Step 4: Dress and Chill

Pour the dressing over the salad ingredients. Toss thoroughly to coat every bite. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Step 5: Serve and Enjoy

Before serving, stir the salad again and adjust seasoning if needed. Garnish with extra lime zest or fresh herbs. Serve chilled.

Nutrition Highlights

This black bean corn pasta salad is as healthy as it is delicious. Here’s what makes it stand out nutritionally:

• Black Beans: High in protein and fiber, they help keep you full and support digestion.
• Corn: Adds sweetness and B vitamins, plus a beautiful pop of color.
• Greek Yogurt: Offers calcium and probiotics for gut health while keeping the dressing light.
• Vegetables: Provide a range of antioxidants and vitamins A, C, and K.

Customization Ideas

You can easily adjust this salad to match your taste, dietary needs, or the contents of your pantry.

Additions:

• Avocado slices or diced for creaminess
• Crumbled feta or cotija cheese for tang
• Grilled chicken or shrimp for a protein boost
• Diced cucumber or shredded carrots for crunch

Substitutions:

• Use vegan yogurt for a dairy-free version
• Replace pasta with cooked quinoa or orzo
• Use parsley instead of cilantro for a milder herb flavor
• Add chipotle for a smoky twist

How to Make It Ahead

This recipe is ideal for meal prep. Here’s how to keep it fresh:

• Store the salad and dressing separately if making more than a day in advance.
• Add fresh herbs and any delicate ingredients (like avocado) just before serving.
• Keeps well in the fridge for up to 4 days in an airtight container.

Ideal Occasions for Serving

This black bean corn pasta salad shines in various settings:

• Outdoor Picnics and BBQs: It travels well and tastes great cold.
• Weeknight Dinners: Quick to pull together, satisfying, and family-friendly.
• Potlucks or Office Lunches: Easy to make in large batches.
• Camping or Road Trips: A perfect pre-made meal that requires no reheating.

Cooking Tips for Best Results

• Salt Your Pasta Water: It’s your only chance to season the pasta from the inside out.
• Use Fresh Lime: Bottled juice lacks the brightness of freshly squeezed citrus.
• Taste as You Go: Adjust the dressing’s salt, sweetness, and acidity before tossing.
• Chill Before Serving: Cold pasta salad is always better when the flavors have time to meld.

What to Pair It With

This pasta salad is a crowd-pleaser and works well with grilled mains or other vibrant salads. Try it alongside:

• Mexican-inspired corn side dishes for a flavor-matched spread
• Grilled corn and black bean flavor combos if you’re looking to bulk it up with chicken
• Crunchy, sweet-and-savory corn salads to round out a Tex-Mex menu
• Fresh and hearty summer salads that double as entrees
• Or cool down with cooling salads perfect for cookouts

Black Bean Corn Pasta Salad with Lime Greek Yogurt Dressing

This fresh and hearty summer salad combines pasta, black beans, and corn with a tangy lime Greek yogurt dressing. Perfect for lunch, meal prep, or outdoor gatherings.

• Large Pot
• Mixing Bowl
• Whisk

Pasta Salad

• 12 oz rotini or fusilli pasta (cooked and cooled)
• 1.5 cups black beans (cooked or canned, rinsed and drained)
• 1.5 cups corn kernels (fresh, canned, or thawed)
• 1 red bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup red onion (finely chopped)
• 1/3 cup fresh cilantro (chopped)
• 1 jalapeño (minced (optional))

Lime Greek Yogurt Dressing

• 3/4 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 limes (juice and zest)
• 1 tbsp honey or agave
• 1 tsp ground cumin
• 1 clove garlic (minced)
• Salt and pepper (to taste)

1. Bring a pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cold water to cool. Set aside.

2. In a medium bowl, whisk together yogurt, olive oil, lime juice and zest, honey, cumin, and garlic. Season with salt and pepper.

3. In a large bowl, combine pasta, black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño.

4. Pour the dressing over the salad and toss well to coat. Chill for at least 30 minutes before serving.

This salad tastes even better the next day. Great for make-ahead meals, picnics, and potlucks.

Lunch

American

black bean corn pasta salad, Meal Prep, summer salad, Vegetarian

Frequently Asked Questions

Q: Can I make this pasta salad vegan?
Yes. Substitute the Greek yogurt with a plant-based yogurt alternative and ensure your sweetener (like agave) is vegan-friendly.

Q: Is this pasta salad gluten-free?
It can be made gluten-free by using a certified gluten-free pasta such as rice, corn, or chickpea-based varieties.

Q: Can I use canned corn and beans?
Absolutely. Just rinse them well to remove excess sodium and preservatives.

Q: Can I freeze this pasta salad?
Freezing is not recommended, as the texture of the pasta and yogurt dressing won’t hold up well upon thawing.

Q: How do I make it spicier?
Add extra jalapeño, a dash of hot sauce, or a sprinkle of chili flakes to the dressing for added heat.

Q: What’s the best pasta shape for this recipe?
Short shapes like rotini, fusilli, farfalle, or penne work best because they hold onto the dressing and mix-ins well.

Q: Can I double this recipe for a crowd?
Yes, this recipe scales easily. Just be sure to taste the dressing as you increase quantities to maintain flavor balance.

Conclusion

This black bean corn pasta salad isn’t just a recipe—it’s a summer ritual. It’s bright and bold, simple and satisfying. It’s a bowlful of nourishment that adapts to your needs, your taste, and your pantry. Whether you’re serving it at a sunny afternoon barbecue or packing it for lunch during a hectic week, it brings joy, flavor, and a splash of color to your day.

I’ve made this salad for countless gatherings, and each time it disappears fast. It’s a dish people remember—not just for how good it tastes, but for how good it makes them feel. So make it, share it, and maybe even make it your own. Add your twist. After all, recipes like these are meant to evolve, just like summer memories.