Black Bean and Corn Pasta with Chipotle-Lime Dressing
A vibrant and flavorful Latin-inspired pasta salad featuring black beans, corn, bell peppers, and a zesty chipotle-lime dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
- •1 lb Pasta (Penne, rotini, or your favorite shape)
- •1 15 oz Black Beans (canned, rinsed and drained)
- •1 cup Corn (fresh, frozen (thawed), or canned (drained))
- •1 piece Red Bell Pepper (diced)
- •1 piece Green Bell Pepper (diced)
- •1/2 cup Red Onion (finely chopped)
- •1/4 cup Cilantro (chopped)
- •2 piece Chipotle Peppers in Adobo Sauce (minced (adjust to taste for heat))
- •1/4 cup Lime Juice (freshly squeezed)
- •1/4 cup Olive Oil
- •2 cloves Garlic (minced)
- •1 tbsp Honey
- •1 tsp Cumin
- •to taste Salt
- •to taste Black Pepper
Instructions
- 1.
Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
Time: 15 min - 2.
While the pasta is cooking, prepare the chipotle-lime dressing. In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, garlic, honey, cumin, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.
Time: 5 min - 3.
In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.
Time: 5 min - 4.
Pour the chipotle-lime dressing over the pasta mixture and toss to coat evenly.
Time: 2 min - 5.
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Time: 30 min
Tips
- 💡For extra flavor, grill the corn and bell peppers before adding them to the pasta salad.
- 💡Add a can of diced tomatoes (drained) for added freshness.
- 💡Garnish with avocado slices or crumbled cotija cheese before serving.
Recipe from TheCookbook.ai
Created by Shannon Williams