Black Bean Pasta Salad
Pasta salad is such a classic recipe, but growing up we didn't have the incredible alternative pasta options we have now. While I am definitely still a fan of the classic pasta salad recipes out there, I had to make my own version of this. I used black bean rotini for some extra added protein and for a fun Tex Mex twist. I made this with a cilantro lime dressing, which gives the salad a bright and refreshing bite. I know cilantro is a controversial ingredient, but personally I love it, and if you don't you can definitely substitute with parsley or another herb of your choice.
Black Bean Pasta Salad
Serves: 7
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Ingredients
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Salad
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12 oz bag of black bean rotini, cooked as per the package directions (cooled to room temp)
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1/2 cup diced red onion
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3/4 cup frozen corn, thawed
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1/2 cup diced yellow bell pepper
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3/4 cup cherry tomatoes sliced in half
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1 cup chopped avocado
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Dressing
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1/4 cup olive oil​
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1/4 cup minced cilantro
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Juice from 1 lime (may need more depending on the size / juiciness)
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Zest from 1/2 a lime
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1/2 tsp salt
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Pepper to taste
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Instructions
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toss all of the salad ingredients in a bowl.
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In a small jar or dressing container, combine all of the dressing ingredients and shake well to thoroughly combine everything.
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Pour the dressing over the salad and toss to coat.
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Nutritional Information: (Per Serving)
Serving Size: 1 heaping cup
Calories: 299 calories
Total Fat: 11.8 g
Cholesterol: 0 mg
Sodium: 167.6 mg
Total Carbs: 37.5 g
Fiber: 14.6 g
Sugar: 3.1 g
Added Sugars: 0 g
Protein: 13.4 g
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Key words: salad, pasta salad, pasta alternative salad, vegan recipe, lunch recipe, side salad, meal prep