This post contains affiliate links. Please see our disclosure policy.
This Southwestern Pasta Salad with Black Bean Dressing makes the perfect side salad for the weekend. Toss your favorite pasta, corn, onions, tomatoes, peppers, black beans or other beans. Make the dressing with beans, spices and lime juice. Toss, chill and serve.
July 4th is almost here and a fabulous salad is needed for all those bbq plans and for the Burgers! This salad is flexible to taste. The dressing uses beans to make it creamy, instead of oil. Taste and adjust as you go. The salad tastes best with crunchy red onions and a good load of cilantro. Make some for the long weekend, Canada Day and July 4th!
How long does it take to make this Southwestern Pasta Salad with Black Bean Dressing?
One of the things I love about this recipe is how fast and easy to make! If you are in a pinch for a delicious side dish with dinner tonight, or just really want a cool and refreshing salad, this one does the trick. In less than 30 minutes, you can have a delicious pasta salad!
What ingredients do you need to make this Southwestern Pasta Salad with Black Bean Dressing?
- mac elbows pasta
- black beans
- chopped ripe tomatoes, sweet corn, green or red bell pepper, chopped red onion, hot green chile, chopped cilantro
- Black pepper to taste
- salt to taste
Dressing
- 1/3 cup (57.33 g) black beans from the salad ingredients above or from another can, drained
- 3 to 4 Tbsp non dairy milk
- 1 tsp or more ground cumin
- 1/2 tsp (0.5 tsp) or more chipotle pepper ground or flakes
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) onion powder or flakes
- 1/2 tsp (0.5 tsp) ground mustard
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) turmeric for color, optional
- 1/2 tsp (0.5 tsp) or more salt
- 2 tbsp nutritional yeast
- 2 tbsp pickled jalapeno or use chopped jalapeno + 1/2 tsp vinegar
- 1 to 3 Tbsp lime juice to taste
How do you make this Southwestern Pasta Salad with Black Bean Dressing?
Step 1: Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse and keep aside)
Step 2: Make the dressing: Blend the black beans, non dairy milk with the rest of the ingredients. Taste and adjust salt, spice and tang. Blend until smooth and keep aside. Use more beans and less non dairy milk for creamier dressing.
Step 3: In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.
Step 4: Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.
Variations: Add chopped avocado tossed in lime juice to the salad. Add 2 tsp tomato paste to the dressing. Use your favorite southern chili powder instead of the spices in the dressing.
More sides from the blog that would go great with any meal:
- Crunchy Salad with Firecracker Chickpeas and Peanut sauce. Spicy!
- Potato Cauliflower Chickpea Salad with Vegan Sour Cream
- Mung Bean Sprouts, Seared Carrot Salad with Spicy Chile Lime dressing
Southwestern Pasta Salad with Black Bean Dressing
Ingredients
- 5 to 6 oz pasta, elbows, fusilli or similar shape , use gluten-free if needed
- 15 oz black beans, drained and rinsed , or 1.5 cups cooked
- 1 cup chopped ripe tomatoes, or grape tomatoes
- 3/4 cup sweet corn, thawed if frozen, or 1 corn on the cob
- 1/2 cup chopped green or red bell pepper, or add both
- 1/2 cup chopped red onion
- 1/2 of hot green chile such as serrano, finely chopped
- 1/4 cup packed chopped cilantro, divided
- Salt and Black pepper to taste
Dressing
- 1/3 cup black beans, from the salad ingredients above or from another can, drained
- 1/4 cup Non dairy yogurt
- 1 tsp ground cumin
- 1/2 tsp or more chipotle pepper ground or flakes
- 1 tsp garlic powder
- 1/2 tsp onion powder or flakes
- 1/2 tsp ground mustard
- 1/2 tsp paprika
- 1/4 tsp turmeric, for color, optional
- 1/2 tsp or more salt
- 2 tbsp nutritional yeast
- 2 tbsp pickled jalapeno, or use chopped jalapeno + 1/2 tsp vinegar
- 1 to 2 Tbsp lime juice to taste
Instructions
- Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse with cold water and keep aside)
- Make the dressing: Blend the black beans, non dairy yogurt with the rest of the ingredients. Add a few tablespoons water if needed. Taste and adjust salt, spice and tang. Blend until smooth and keep aside.
- Toast the corn: if using frozen corn kernels, Heat a skillet over medium high heat. When hot add the the corn kernels and cook until they darken on one side, stir and cook another 2 mins. Grill the corn on the cob on a grill or over gas flame until most of the kernels have black spots. Cool for a few minutes, then shell the kernels using a knife and use.
- In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.
- Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.
- Variations: Add chopped avocado tossed in lime juice to the salad. Add 2 tsp tomato paste to the dressing. Use your favorite mexican chili powder blend instead of the spices in the dressing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had all the ingredients on hand including some super hot chilis fresh from the garden…so thanks for the delicious dinner!
Made this for a potluck this week. doubled the recipe. everyone loved it!
thank you for another great recipe – BF and I loved it! didn’t think of it until too late, but next time will add in some of the lime zest ’cause we like limey:)
This looks perfect to take for lunches!!!! Thank you!!!!