This vegan black bean pasta salad with lime dressing is perfect for a packed lunch, potluck or easy meal or side dish you can make in 20 minutes.

Table of Contents

Introduction

This recipe combines the hearty textures of pasta and black beans with corn, bell peppers, cucumber and tomato, all dressed in a zesty fresh lime vinaigrette.

Bright and vibrant, packed with nutrition and easy to prepare, this is a great option for busy days when you want something that’s both satisfying and healthy.

If you’re looking for more ways to include nutritious black beans in your diet, this Black Bean Stuffed Sweet Potatoes, Vegan Black Bean Soup Recipe and Gluten-Free & Vegan Black Bean Brownies are all easy, healthy and delicious recipes to try.

Recipe Highlights

  • Vegan.
  • Can be gluten-free.
  • 9 g fiber per serving.
  • 12 g protein per serving.
  • Lots of fresh veggies.
  • Easy to customize.
  • Ready in less than 20 minutes.
  • Side dish or light meal.

Ingredients

All the ingredients needed for a black bean pasta corn salad with tomato and cucumber, each labelled with text.
  • Pasta: You can use any short pasta shape like rotini, bows, macaroni or penne pasta.
  • Black Beans: You can use canned black beans or cooked from scratch, in which case it’s about 2 cups. Drain and rinse canned black beans before use. Substitute chickpeas, kidney beans or pinto beans.
  • Corn: Canned, frozen or fresh corn cut off the cob can be used.
  • Vegetables: Substitute green pepper for red or yellow. Cucumber can be omitted if you don’t have available. You can use cherry tomatoes, grape tomatoes or chopped roma tomatoes.
  • Red Wine Vinegar: Substitute apple cider vinegar if needed.
  • Maple Syrup: Substitute agave syrup or honey if needed.
See also  17 Vegan Sources of Protein

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

  • Add up to 1 diced avocado at the time of serving or serve on top.
  • Jalapeno is optional for a bit of heat or you can add a pinch of chilli flakes.
  • For serving, top with more fresh cilantro, black pepper, lime juice and green onions.
  • For a creamy black bean pasta salad, omit all of the dressing ingredients and use the Southwest chipotle dressing from this Vegan Taco Salad Recipe.

Step-by-Step Photos

Step 1 (not pictured): Cook the pasta al dente according to package instructions. Once cooked, drain and rinse under cold water.

Lime vinaigrette in a large mixing bowl.

Step 2: Add all of the the dressing ingredients to a large bowl and whisk to combine.

Chopped bell pepper, red onion, cilantro, tomatoes, cucumber on a cutting board.

Step 3: Prepare the corn and black beans and dice and chop all the fresh ingredients.

Cooked pasta in a large mixing bowl with two wooden salad spoons in it.

Step 4: Add the cooked pasta to the bowl with the dressing and toss to coat.

Large mixing bowl of a black bean pasta salad with corn, cucumber and bell peppers.

Step 5: Add all of the salad ingredients to the bowl and toss to combine. If you have time, let sit for 30 minutes so the flavours have time to meld, otherwise, serve right away with fresh cilantro, green onions and a squeeze of lime juice, if desired.

Bowl of black bean pasta salad with tomatoes, cucumber, cilantro and corn.
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Bowl of black bean pasta salad with tomatoes, cucumber, cilantro and corn.

Black Bean Pasta Salad

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  • Author:
    Deryn Macey


  • Prep Time:
    10 mins


  • Cook Time:
    10 mins


  • Total Time:
    20 minutes


  • Yield:
    6


  • Category:
    Side Dish


  • Cuisine:
    American


  • Diet:
    Vegan


Description

This vegan pasta salad recipe features black beans, veggies and a fresh lime dressing, the perfect side dish for a summer bbq or any other occasion.


For the Pasta Salad

  • 8 oz any short pasta shape, such as bows, rotini or macaroni (225 g)
  • 1 19 oz can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup diced cucumber
  • 1 cup quartered grape or cherry tomatoes
  • 1/2 a red onion, diced
  • 1/2 cup lightly packed fresh cilantro, minced
  • 1/2 of a jalapeno, seeds removed and minced, optional

For the Dressing

  • 3 tbsp extra virgin olive oi
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp lime zest
  • juice from one lime
  • 2 cloves garlic, grated or crushed
  • 1 tsp cumin
  • salt and black pepper


Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook pasta al dente according to package instructions. Drain and rinse under cold water.
  2. Mix Dressing: In a large mixing bowl or serving bowl, add all of the dressing ingredients. Season with salt and pepper and whisk to combine. 
  3. Prepare Salad Ingredients: While waiting for the pasta, prepare the black beans, corn, fresh vegetables and cilantro. 
  4. Add Pasta: Add the cooked pasta to the bowl with the dressing and toss to coat.
  5. Mix Salad: Add all of the salad ingredients and toss to combine. For more flavour, chill for 30-60 minutes to allow flavors to meld together, otherwise serve right away with more fresh cilantro and a squeeze of lime juice.


Notes

Leftover pasta salad can be stored in an airtight container in the fridge for up to 4 days. 


Nutrition

  • Serving Size: 1 (approx. 320g)
  • Calories: 342
  • Sugar: 7 g
  • Sodium: 355 mg
  • Fat: 8 g
  • Carbohydrates: 56 g
  • Fiber: 9 g
  • Protein: 12 g