Pasta SaladsMexican-AmericanEasy

Lime Cilantro Black Bean and Corn Pasta Salad

Name: Lime Cilantro Black Bean and Corn Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 12 oz (340 g) penne, rotini, or farfalle pasta; 1½ cups (360 g) canned black beans, drained and rinsed, drained and rinsed; 1½ cups (225 g) frozen corn kernels, thawed, or fresh corn, thawed if frozen; 1 medium (150 g) red bell pepper, finely diced; ½ medium (80 g) red onion, finely diced; ¾ cup (18 g) fresh cilantro, finely chopped; ⅓ cup (80 ml) fresh lime juice; ⅓ cup (80 ml) extra-virgin olive oil; 2 cloves (10 g) garlic cloves, minced, minced; 1 teaspoon (2½ g) ground cumin; ¾ teaspoon (4½ g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, refreshing pasta salad loaded with black beans, sweet corn, and fresh cilantro, bound together with a zesty lime-cumin vinaigrette. This make-ahead dish is perfect for potlucks, picnics, and weeknight sides—serve it chilled straight from the refrigerator.

Prep: 20 min
Cook: 10 min
Wait: 2 hr
Total: 2 hr 30 min
Makes: 6 servings (about 9 cups total)

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Steps

Before you start

Read through the entire recipe—this salad needs at least 2 hours to chill
Bring a large pot of salted water to a boil for the pasta
Have all ingredients prepped and measured before you begin

1
Cook the pasta
- Bring a large pot (5–6 quart) of salted water to a boil.
- Add the pasta and cook according to package directions until al dente, usually 9–11 minutes.
- Drain in a colander, rinse briefly with cold water to stop cooking, and set aside to cool for 5 minutes.
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Ready when: Pasta is tender but still firm to the bite, not soft
Tip: Rinsing pasta in cold water stops the cooking process and prevents clumping, which is especially important for salads that will sit for hours.
2
Make the vinaigrette
- In a small bowl, whisk together the fresh lime juice, minced garlic, and ground cumin until combined.
- Slowly add the olive oil while whisking to create an emulsion.
- Season with kosher salt, black pepper, and red pepper flakes (if using).
- Taste and adjust seasoning as needed—the vinaigrette should be bold and tangy.
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Ready when: Vinaigrette is well combined and slightly emulsified
Tip: Make the vinaigrette while the pasta cooks so the flavors can meld while you prep the vegetables.
3
Combine vegetables and beans
- In a large mixing bowl, combine the cooled pasta, drained and rinsed black beans, thawed corn, diced red bell pepper, diced red onion, and chopped fresh cilantro.
- Toss gently to distribute all ingredients evenly throughout.
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Ready when: All ingredients are evenly distributed in the bowl
Tip: Toss gently so the pasta doesn't break apart; a gentle folding motion works better than aggressive stirring.
4
Dress and chill the salad
- Pour the lime-cumin vinaigrette over the pasta and vegetable mixture.
- Toss thoroughly to coat everything evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- The flavors will deepen and meld as the salad chills.
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Ready when: Salad is chilled through and flavors are well developed
Tip: This salad actually tastes better the next day as the pasta absorbs the vinaigrette—plan ahead if you can.
5
Serve
- Remove the salad from the refrigerator about 10 minutes before serving to allow it to come to a cool room temperature.
- Gently toss once more, taste for seasoning, and adjust salt, lime juice, or cilantro if needed.
- Serve chilled or at room temperature.
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Ready when: Salad is ready to eat
Tip: If the salad seems dry when serving, drizzle a bit more lime juice and olive oil to refresh it—the pasta absorbs moisture as it sits.

Good to know

Tips

To avoid a soggy salad, make sure the pasta is completely cool before dressing—warm pasta absorbs too much liquid too quickly.
Taste the vinaigrette before dressing the salad; it should taste bold and slightly over-seasoned on its own, as the pasta will mellow it out.
For a protein boost, add 1 cup of grilled chicken, black beans that have been lightly toasted in a skillet, or crumbled queso fresco.
This salad travels well to potlucks in a sealed container. If transporting in warm weather, pack it in an insulated bag with an ice pack and keep it out of direct sun.

Make ahead

This salad is ideal for make-ahead preparation. Prepare it up to 24 hours in advance, cover tightly, and refrigerate. The flavors will actually improve after a few hours as the pasta absorbs the dressing. Toss gently again just before serving.

Storage & reheating

Room temperature: Best consumed within 2 hours of removing from the refrigerator. Refrigerator: Keep covered for up to 3 days. The pasta will continue to absorb liquid and become softer. Freezer: Not recommended—the texture of the vegetables and pasta will degrade upon thawing. To reheat: Serve chilled or at room temperature; do not microwave.

Substitutions

canned black beans, drained and rinsed → pinto beans or kidney beans. Both have a similar texture and absorb flavors well. Rinse canned beans thoroughly to remove excess sodium.
fresh cilantro → fresh parsley or a mix of parsley and mint. If you dislike cilantro's soapy flavor, flat-leaf parsley provides a fresher herb note. Mint adds brightness as a secondary herb.
red bell pepper → yellow or orange bell pepper, or a mix. Bell peppers are interchangeable by color; yellows and oranges are slightly sweeter than red.
frozen corn kernels, thawed, or fresh corn → fresh corn kernels cut from the cob, or roasted corn. Fresh corn in season is delicious. Roasted corn adds deeper flavor but should be cooled completely before adding.