Fresh Corn and Black Bean Pasta Salad

I’ve been making this corn and black bean pasta salad on repeat all summer, and I’m honestly obsessed with how easy it is to throw together! The combination of sweet corn and hearty black beans mixed with pasta creates such a satisfying dish that works perfectly as a light lunch or a potluck side. Plus, with a zesty lime dressing and just the right kick from red pepper flakes, it’s become my go-to recipe when I need something fresh and filling.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 560-650
• Protein: 15-18 g
• Fat: 24-28 g
• Carbohydrates: 75-85 g

Ingredients

For the salad base:

• 4 oz fusilli (I always use Barilla for a perfect al dente texture)
• 1 cup corn
• 1 cup black beans (rinsed and drained, I prefer Goya brand)
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cup bell pepper
• 1/4 cup cilantro
• 1/3 cup red onion (finely diced)
• 1/2 avocado (diced into 1/2-inch cubes)
• 1/2 tsp red pepper flakes

For the dressing:

• 1/4 cup mayonnaise (I prefer Hellmann's for the creamiest consistency)
• 1 1/2 tbsp lime juice
• 3/4 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt

Step 1: Cook the Pasta and Prepare the Mise en Place

• 4 oz fusilli
• 1 cup cherry tomatoes
• 1/3 cup red onion
• 1/2 cup bell pepper
• 1/4 cup cilantro
• 1 cup black beans

Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente, then drain and spread on a clean kitchen towel or baking sheet to cool quickly.

While the pasta cooks, prepare all your vegetables: halve the cherry tomatoes lengthwise, finely dice the red onion, dice the bell pepper into small pieces, and roughly chop the cilantro.

Rinse and drain the black beans if using canned.

Having everything prepped and ready will make assembly fast and smooth.

Step 2: Make the Dressing Base

• 1/4 cup mayonnaise
• 1 1/2 tbsp lime juice
• 3/4 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt

In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, smoked paprika, and salt until smooth and well combined.

I prefer Hellmann's mayo because it creates the creamiest, most luxurious dressing without any grittiness.

Set aside while you assemble the salad base.

Step 3: Assemble and Dress the Salad

• cooled pasta from Step 1
• 1 cup corn
• vegetables and cilantro from Step 1
• dressing from Step 2

In a large serving bowl, combine the cooled pasta from Step 1 with the corn, black beans, tomatoes, bell pepper, and cilantro.

Pour the dressing from Step 2 over the salad and toss thoroughly until every component is evenly coated with the creamy dressing.

Make sure to scrape the bottom of the bowl as you toss to incorporate any dressing that settles.

Step 4: Finish and Serve

• 1/2 avocado
• 1/2 tsp red pepper flakes

Just before serving, dice the avocado into 1/2-inch cubes and gently fold it into the salad along with the red pepper flakes.

I add the avocado at the very end to prevent it from becoming mushy and losing its creamy texture.

Serve immediately while the flavors are fresh and vibrant.

Fresh Corn and Black Bean Pasta Salad

Delicious Fresh Corn and Black Bean Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 605

Ingredients Method

Ingredients

  

For the salad base

• 4 oz fusilli (I always use Barilla for a perfect al dente texture)
• 1 cup corn
• 1 cup black beans (rinsed and drained, I prefer Goya brand)
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cup bell pepper
• 1/4 cup cilantro
• 1/3 cup red onion (finely diced)
• 1/2 avocado (diced into 1/2-inch cubes)
• 1/2 tsp red pepper flakes

For the dressing

• 1/4 cup mayonnaise (I prefer Hellmann's for the creamiest consistency)
• 1 1/2 tbsp lime juice
• 3/4 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt

Method

 

1. Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente, then drain and spread on a clean kitchen towel or baking sheet to cool quickly. While the pasta cooks, prepare all your vegetables: halve the cherry tomatoes lengthwise, finely dice the red onion, dice the bell pepper into small pieces, and roughly chop the cilantro. Rinse and drain the black beans if using canned. Having everything prepped and ready will make assembly fast and smooth.
2. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, smoked paprika, and salt until smooth and well combined. I prefer Hellmann's mayo because it creates the creamiest, most luxurious dressing without any grittiness. Set aside while you assemble the salad base.
3. In a large serving bowl, combine the cooled pasta from Step 1 with the corn, black beans, tomatoes, bell pepper, and cilantro. Pour the dressing from Step 2 over the salad and toss thoroughly until every component is evenly coated with the creamy dressing. Make sure to scrape the bottom of the bowl as you toss to incorporate any dressing that settles.
4. Just before serving, dice the avocado into 1/2-inch cubes and gently fold it into the salad along with the red pepper flakes. I add the avocado at the very end to prevent it from becoming mushy and losing its creamy texture. Serve immediately while the flavors are fresh and vibrant.