Ingredients
Scale
- 8 ounces rotini pasta
- ⅓ cup vegetable oil
- ¼ cup fresh lime juice
- 2 tablespoons chili powder, or to taste
- 2 teaspoons ground cumin, or to taste
- ½ teaspoon salt
- 2 cloves garlic, crushed
- 1 ½ cups whole kernel corn
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup fresh cilantro leaves
- 1 cup chopped roma (plum) tomatoes
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
- Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
- Stir in corn, beans, green pepper, red pepper, and half of the cilantro leaves.
- Spoon onto a platter and garnish with tomatoes and remaining cilantro.
- Serve chilled or at room temperature.
Notes
- For extra spice, add diced jalapeños.
- Substitute rotini with any short pasta.
- Best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg