This southwestern pasta salad is quick and easy to make. Perfect for a hot summer day, and it is both vegetarian and vegan. It is a great summertime salad that is refreshing and can be a nice way to use fresh summer veggies.
1 box pasta (preferably rotini)
1/3 cup vegetable oil
1/4 cup lime juice
2 teaspoons ground cumin
1.5 cups corn (fresh or frozen, thawed)
1 cup diced green bell pepper
1 can (15oz) black beans (drained and rinsed)
1 cup chopped roma tomatoes (I de-seed mine)
1/4 cup fresh cilantro (or a generous sprinkle of dried cilantro)
garlic powder, to taste
chili powder, to taste
salt, to taste
Cook pasta according to the directions. Drain and allow to cool.
Combine the oil and lime juice with the spices, then toss with pasta.
Prepare the vegetables by chopping them.
Add the corn, beans, green pepper, and cilantro.
Chill, or serve at room temperature.
Also check out my similar recipe Quinoa with Black Beans & Corn, which is another great summer dish!
Check out our other vegetarian recipes on the blog!
About the Author: Marysa
Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!