Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing
This refreshing pasta salad combines black beans, corn, and fresh vegetables, all topped with a zesty lime Greek yogurt dressing, making it a healthy and colorful dish for any occasion.
Ingredients
Pasta and Vegetables
- 8 oz pasta (your choice) You can use whole grain or gluten-free pasta.
- 1 can black beans, rinsed and drained Canned black beans are convenient for this recipe.
- 1 cup corn (fresh, frozen, or canned) Choose your preferred type of corn.
- 1 medium red bell pepper, diced adds sweetness and color.
- 1/2 medium red onion, diced For flavor and crunch.
- 1/4 cup cilantro, chopped Substitute with parsley or basil if desired.
Dressing
- 1/2 cup Greek yogurt Adds creaminess.
- 1 medium lime, juiced For zesty flavor.
- 1 tablespoon olive oil Enhances flavor.
- to taste Salt and pepper Adjust to your preference.
Instructions
Preparation
- Cook the pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, red onion, and cilantro.
Dressing
- In a separate bowl, mix together the Greek yogurt, lime juice, olive oil, salt, and pepper to create the dressing.
Assembly
- Pour the dressing over the pasta salad and toss to combine.
- Serve chilled or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Add more yogurt or lime juice if the salad seems dry after storing.