Ingredients
Scale
- 8 ounces rotini pasta
- 1/3 cup vegetable oil
- 1/4 cup fresh lime juice
- 2 tablespoons chili powder, or to taste
- 2 teaspoons ground cumin, or to taste
- 1/2 teaspoon salt
- 2 cloves garlic, crushed
- 1 1/2 cups whole kernel corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup fresh cilantro leaves
- 1 cup chopped roma tomatoes
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- In a large bowl, combine the vegetable oil, lime juice, chili powder, cumin, salt, and garlic. Stir until well mixed.
- Add the drained pasta to the bowl and toss to coat. Let it cool to room temperature, stirring occasionally.
- Stir in the corn, black beans, green bell pepper, red bell pepper, and half of the cilantro leaves.
- Spoon the salad onto a serving platter. Top with the chopped roma tomatoes and the remaining cilantro.
- Serve chilled or at room temperature.
Notes
- Cook the pasta just to al dente so it holds its shape after tossing in the dressing.
- Let the pasta cool fully before adding the vegetables to keep them crisp.
- You can make this salad up to 24 hours ahead. Store it covered in the refrigerator.
- Adjust the chili powder and cumin to match your preferred spice level.
- Add diced avocado or shredded pepper jack cheese just before serving for extra flavor.
- Frozen corn works well if fresh is not available. Thaw it before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southwestern
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg