Description
This vibrant Bean Pasta Salad combines tender macaroni with black beans, fresh bell pepper, cherry tomatoes, corn, and red onion, all tossed in a zesty lime and taco seasoning dressing. Finished with creamy avocado, it’s a refreshing and flavorful salad perfect for a light lunch or a delicious side dish.
Ingredients
Dressing
- 2 limes (zest and juice)
- 1 garlic clove (grated)
- 1 tablespoon taco seasoning
- 1 teaspoon honey
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ cup olive oil (or avocado oil)
Salad
- 8 ounces macaroni noodles (or pasta of choice)
- 1 (14.5 ounce) can black beans (drained and rinsed)
- 1 bell pepper (seeded and diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cooked corn
- ½ small red onion (minced)
- 2 tablespoons chopped cilantro
- 1 avocado (diced)
Instructions
- Prepare the dressing: In a large serving bowl, whisk together lime zest and juice, grated garlic, taco seasoning, honey, salt, and black pepper until well combined. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Set the dressing aside in the refrigerator.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook until al dente according to package instructions. Drain the pasta thoroughly.
- Toss pasta with dressing: Add the warm drained pasta to the bowl with the dressing. Toss well so the pasta absorbs the dressing flavors.
- Add salad ingredients: Incorporate the black beans, diced bell pepper, halved cherry tomatoes, cooked corn, minced red onion, and chopped cilantro into the pasta mixture. Toss everything gently to coat evenly.
- Chill the salad: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Serve with avocado: Just before serving, top the salad with diced avocado for a creamy finish.
Notes
- Use any short pasta shape you prefer if macaroni is not available.
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- Make sure to reserve some pasta water if you need to loosen the dressing consistency.
- This salad can be made a day ahead for enhanced flavor.
- For a vegan version, swap honey with maple syrup or agave nectar.
