Ingredients
Scale
- 4 ounces fusilli pasta, uncooked
- 1 cup whole kernel corn, drained
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, quartered
- 1/2 cup yellow or red bell pepper, diced
- 1/4 cup cilantro, roughly chopped
- 1/2 avocado, diced (optional)
- 1/4 teaspoon red pepper flakes (optional)
- For the dressing:
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.
- Once cooled, add the pasta to a large bowl.
- Add the corn, black beans, tomatoes, bell pepper, and cilantro. Stir together.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin, and salt.
- Add the dressing to the pasta salad. Stir to combine.
- Refrigerate covered until ready to serve.
- Add the avocado and red pepper flakes (if desired) just before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve as a side dish or a light main course.
- For a vegan version, replace mayonnaise with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg