A Story Behind the Salad
When summer hits and the grill’s on repeat, I find myself craving something fresh, filling, and just a little zesty to round out the table. This Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing came to life on one of those blazing afternoons when I needed a side that could do double duty as lunch the next day. I had leftover corn, a can of black beans, and a container of Greek yogurt that needed love—and boom, this creamy, tangy dish was born.
There’s something nostalgic about a pasta salad—maybe it’s the potlucks, backyard barbecues, or easy make-ahead lunches. But this version feels new again, thanks to bold flavors and wholesome ingredients. The zesty lime juice in the dressing wakes everything up, while Greek yogurt keeps it light but still creamy. And the black beans and corn? They add a pop of sweetness and earthy texture that makes every bite satisfying.
What I love most is how quickly it comes together. In less than 30 minutes, you’ve got a vibrant, hearty salad that tastes just as good chilled the next day. Whether you’re prepping for a picnic or looking for a no-fuss weeknight dish, this pasta salad fits right in.
And trust me, it’s not just another side dish. It’s got enough protein to stand on its own and it pairs beautifully with grilled mains like my Garlic Butter Baked Salmon or adds a colorful punch alongside this Mexican Street Corn Pasta Salad.
So grab your limes, open a can of beans, and let’s make something that’s equal parts comforting and exciting.
Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing: A Flavorful, Protein
Table of Contents
A Fresh Take on Pasta Salad with Creamy Lime Yogurt Dressing
Simple Ingredients with Big Flavor
What makes this Black Bean and Corn Pasta Salad truly special is how it transforms pantry staples into something that feels bright and gourmet. It starts with rotini pasta, which holds the creamy dressing in every little swirl. But any short noodle will work if you want to change it up.
The black beans bring protein and fiber, making this dish more than just a side—it’s a meal in itself. Paired with sweet corn (fresh, canned, or frozen), it creates a contrast of textures that’s both creamy and crisp. A handful of chopped spinach adds freshness and color, while cilantro gives that signature Tex-Mex lift.
Where this salad really comes alive is the dressing. A mix of full-fat Greek yogurt, a drizzle of extra virgin olive oil, and bold flavors from lime juice, garlic, smoked paprika, and cumin. It’s tangy, creamy, and just the right amount of smoky. You can swap Greek yogurt for sour cream if needed, but Greek yogurt keeps the fat down and protein up.
This dressing base also works beautifully in other recipes, like the Elote Corn Salad or even as a dip for veggies. It’s so versatile!
Ingredient List You’ll Love
| Ingredient | Amount |
|---|---|
| Rotini pasta (or short pasta) | 16 oz |
| Black beans (drained & rinsed) | 15 oz can |
| Corn (drained) | 11 oz can |
| Fresh spinach, chopped | 1 cup |
| Fresh cilantro, chopped | ¼ cup |
| Greek yogurt (full fat) | 1 cup |
| Extra virgin olive oil | 2 tbsp |
| Minced garlic | ½ tbsp |
| Cumin, paprika, sugar, salt | To taste |
| Limes (juice only) | 2 whole |
How to Make Black Bean and Corn Pasta Salad
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse under cold water.
Step 2: In a mixing bowl, whisk together the Greek yogurt, olive oil, garlic, spices, and fresh lime juice.
Step 3: Add the cooled pasta, black beans, corn, spinach, and cilantro. Mix well to coat everything evenly in the dressing.
Step 4: Taste and adjust salt or lime. Chill in the fridge for 1–2 hours for the best flavor.
This method is quick and fuss-free—just like the Easy Pasta Salad Recipe that gets rave reviews every summer. And for a vibrant alternative, don’t miss this Sun-Dried Tomato Pasta Salad.
Storage, Add-ins, and Serving Ideas
How to Store It
Place leftovers in an airtight container and store in the refrigerator for up to 3 days. Stir before serving to refresh the dressing. It’s not freezer-friendly, but it’s perfect for meal prep and make-ahead lunches.
Pair it with grilled meats or keep it vegetarian—it’s filling on its own. I like it next to burgers or scooped up with tortilla chips like Cowboy Caviar.
Creative Add-Ins
- Crumbled feta or cotija
- Chopped avocado or red onion
- Cherry tomatoes or roasted red peppers
- Add grilled chicken or shrimp for a protein boost
Craving more Tex-Mex goodness? Don’t miss the Zesty Italian Pasta Salad for another twist.
FAQs
Can I make Black Bean and Corn Pasta Salad ahead of time?
Yes, and it tastes even better the next day. Chill it for at least an hour before serving.
What can I substitute for Greek yogurt in the dressing?
Use sour cream, dairy-free yogurt, or a mayo-sour cream combo.
How long does this pasta salad last in the fridge?
Up to 3 days. Keep it in a tightly sealed container.
Is Black Bean and Corn Pasta Salad good for meal prep?
Absolutely! It holds up well and makes a protein-packed lunch option.
Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing: A Flavorful, Protein-Packed Favorite
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant, high-protein Black Bean and Corn Pasta Salad with creamy lime yogurt dressing. Perfect for meal prep or summer sides.
Ingredients
16 oz rotini pasta
1 can (15 oz) black beans, drained
1 can (11 oz) corn, drained
1 cup spinach, chopped
1/4 cup cilantro, chopped
1 cup Greek yogurt
2 tbsp olive oil
1/2 tbsp minced garlic
1 tsp cumin
1/2 tsp smoked paprika
1 tsp sugar
1 tsp salt
Juice of 2 limes
Instructions
1. Boil pasta until al dente, drain and rinse.
2. Whisk yogurt, oil, garlic, spices, and lime juice to make dressing.
3. Mix pasta, beans, corn, spinach, and cilantro with dressing.
4. Chill in fridge or serve immediately.
Notes
Make ahead for better flavor.
Store in fridge up to 3 days.
Add avocado, peppers, or feta if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Side Dish
- Method: Boiled
- Cuisine: American, Tex Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 405
- Sugar: 7g
- Sodium: 411mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 89g
- Fiber: 11g
- Protein: 18g
- Cholesterol: 2mg
Conclusion
This Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing is the kind of dish you’ll want in your back pocket all season long. Easy, healthy, and loaded with protein and flavor—it’s summer eating at its best.
