This Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing is like a burst of sunshine on your plate—vibrant, creamy, and loaded with fresh, zesty flavor in every bite. I still remember the first time I whipped this up for a lazy summer afternoon: the way the rotini spirals held onto that tangy lime Greek yogurt dressing, mingling perfectly with tender black beans and sweet corn. It’s such an easy recipe that even if you’re a complete beginner in the kitchen, you’ll breeze through it in just 15 minutes of prep and 10 minutes of cooking. Plus, it’s packed with protein, fiber, and healthy fats—clocking in around 480 calories per serving—making it a satisfying lunch, dinner, or appetizer for any gathering.
As someone who loves hosting backyard barbecues, I’m always on the hunt for a dish that travels well and shines in the summer heat. This pasta salad ticks all the boxes: it’s vegetarian, gluten-friendly if you grab the right pasta, and you can jazz it up with a grilled protein if you’re feeding a heartier crowd. After a quick 30-minute chill in the fridge, the flavors have time to marry and intensify, giving you that perfect balance of tang, creaminess, and crunch. Whether you’re planning a picnic, a potluck, or just craving something bright and breezy for dinner, this recipe is your new go-to. Trust me, once you taste those bursts of cilantro, avocado, and lime, you’ll be coming back for seconds—maybe thirds!
KEY INGREDIENTS IN BLACK BEAN AND CORN PASTA SALAD WITH LIME GREEK YOGURT DRESSING
Every ingredient in this salad plays its part in creating layers of texture and flavor. From the hearty pasta spirals to the creamy avocado, here’s what you’ll need to make this dish shine:
- Pasta
Rotini or fusilli are perfect for trapping the zesty dressing in their grooves. They provide a satisfying chew that serves as the hearty base of this salad.
- Black beans
Creamy and protein-rich, these beans add body and a subtle earthiness that balances the sweetness of the corn.
- Corn kernels
Whether fresh off the cob or quick-thawed frozen corn, these kernels give a burst of natural sweetness and delightful pop with each bite.
- Red bell pepper
Diced into crisp, colorful cubes, the red bell pepper contributes a mild sweetness and vibrant crunch to the mix.
- Red onion
Finely diced for a gentle zing, red onion adds just the right amount of sharpness without overpowering the other flavors.
- Fresh cilantro
Chopped cilantro brightens the salad with its citrusy, herbal notes and adds a pop of green color.
- Avocado
Cubed and creamy, avocado brings a luxurious richness that complements the tangy dressing and offers healthy fats.
- Olive oil
A drizzle of extra-virgin olive oil helps bind the dressing and adds a silky mouthfeel.
- Fresh lime juice
For that essential zing, fresh lime juice lifts every ingredient and gives this salad its signature brightness.
- Salt and pepper
To taste—seasoning at the end ensures every component shines through and lets you customize the salad to your liking.
- Plain Greek yogurt
The creamy foundation of the dressing, Greek yogurt provides tang, protein, and a luscious texture.
- Honey or agave syrup
Just a touch of sweetness to round out the acidity and spice in the dressing.
- Ground cumin and garlic powder
These pantry staples infuse the dressing with a warm, smoky depth and a hint of savory garlic.
HOW TO MAKE BLACK BEAN AND CORN PASTA SALAD WITH LIME GREEK YOGURT DRESSING
Here’s where all the fresh ingredients come together in a few simple steps. With straightforward techniques and clear timing, you’ll have this crowd-pleasing salad ready in under an hour from start to finish.
1. Cook the pasta according to the package instructions until al dente. Once it’s tender but still firm to the bite, drain the pasta and immediately rinse with cold water to stop the cooking process and cool it down for the salad.
2. While the pasta is cooking, prepare the vegetables and other salad ingredients. Carefully dice the red bell pepper, red onion, and avocado into uniform pieces. Chop the cilantro leaves, discarding any tough stems.
3. In a large mixing bowl, combine the cooked and cooled pasta with the black beans, corn, diced red bell pepper, red onion, and chopped cilantro. Gently toss to distribute everything evenly.
4. In a small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, honey (or agave), ground cumin, garlic powder, salt, and pepper. Keep whisking until the dressing is smooth and well emulsified.
5. Pour the dressing over the pasta mixture. Using a spatula or salad tongs, toss gently to coat every spiral and vegetable piece in that creamy, zesty dressing.
6. Add the diced avocado last, folding it in with a light hand so the cubes stay intact and don’t turn to mush.
7. Taste the salad and adjust the seasoning as needed, adding extra salt, pepper, or a squeeze of lime juice to brighten it up.
8. Serve immediately, or cover and refrigerate for 30 minutes to an hour to let the flavors marinate and deepen before enjoying.
SERVING SUGGESTIONS FOR BLACK BEAN AND CORN PASTA SALAD WITH LIME GREEK YOGURT DRESSING
This pasta salad is as versatile as it is delicious. Whether you’re plating it family-style or dishing out individual portions, these serving ideas will make your meal shine:
- Family-style buffet
Spoon the salad into a large, shallow bowl and garnish the top with extra cilantro sprigs and lime wedges. Let guests help themselves, guaranteeing colorful, eye-catching presentation.
- Individual mason jar lunches
Layer salads in mason jars for grab-and-go convenience. Start with dressing on the bottom, then pasta, beans, veggies, and avocado on top. When you’re ready to eat, shake and tip into a bowl.
- Grilled protein pairing
Serve alongside grilled chicken or shrimp for a complete meal. The smoky char from your protein pairs beautifully with the zesty, creamy pasta salad.
- Taco night side
Use this salad as a vibrant, cool side to accompany spicy tacos or quesadillas. A small bowl of this creamy crunch offers a refreshing counterpoint to bold Mexican flavors.
HOW TO STORE BLACK BEAN AND CORN PASTA SALAD WITH LIME GREEK YOGURT DRESSING
Proper storage is key to maintaining that fresh, tangy flavor and creamy texture. Here are a few methods to keep your salad at its best:
- Airtight container in the fridge
Transfer the pasta salad to a sealed container and store in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within 24–48 hours to preserve the avocado’s color and texture.
- Separate dressing storage
If you’re meal-prepping ahead of time, store the dressing in a small jar or container, and keep the pasta salad components in another. Combine them just before serving to avoid any sogginess.
- Avocado timing
To prevent avocado browning, add the diced avocado only when you’re ready to eat. Alternatively, toss the avocado pieces in a little lime juice before folding them into the salad—this minimizes discoloration.
- Freezer not recommended
Because of the creamy dressing and fresh vegetables, freezing isn’t ideal. The texture of both the yogurt dressing and veggies will suffer once thawed, so stick to refrigeration for the best results.
CONCLUSION
From the first forkful of creamy, tangy dressing clinging to perfectly cooked rotini, to the sweet pops of corn and the creamy avocado finishing each bite, this Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing is your ticket to effortless summer deliciousness. We covered everything you need: a list of key ingredients that pack in flavor and color, step-by-step instructions that even a beginner can follow, and tips for serving and storage that’ll keep your salad tasting fresh whether you’re hosting a backyard barbecue or meal-prepping for the week. With just 15 minutes of prep, 10 minutes of cooking, and a 30-minute rest, you’ll find yourself reaching for this recipe again and again throughout the season—and beyond.
Feel free to print this article and save it in your favorite recipe binder for those days when you need a quick, crowd-pleasing dish. You can also find a FAQ below with answers to common questions about ingredient swaps, storage hacks, and tips for making the best lime Greek yogurt dressing. If you give this vibrant pasta salad a try, drop a comment or question—I’d love to hear how it turned out for you! Whether you need advice on substitutions, want to share your serving hacks, or just have some feedback on the recipe, I’m here and happy to help. Enjoy every zesty, creamy bite!
Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing
Description
Bright rotini tossed with creamy black beans, sweet corn, crunchy peppers, and avocado, all coated in a tangy lime Greek yogurt dressing—bursting with fresh, zesty flavor in every bite.
Ingredients
Instructions
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Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
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While the pasta is cooking, prepare the vegetables and other salad ingredients. Dice the red bell pepper, red onion, and avocado. Chop the cilantro.
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In a large mixing bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, and cilantro.
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In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, cumin, garlic powder, salt, and pepper to make the dressing.
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Pour the dressing over the pasta mixture and toss gently to coat all the ingredients evenly.
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Add the diced avocado last and give the salad a light toss to avoid mashing the avocado.
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Taste the salad and adjust seasoning with additional salt, pepper, or lime juice if needed.
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Serve immediately or refrigerate for 30 minutes to an hour to allow the flavors to marinate.
Note
- This pasta salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- For added protein, consider adding grilled chicken or shrimp.
- You can use frozen corn if fresh isn’t available, just make sure to thaw it before adding.
- Adjust the spice level by adding a diced jalapeno or a pinch of chili powder to the dressing.
- This recipe is also great for potlucks and barbecues due to its fresh and vibrant flavors.
