Ingredients
For the Salad:
- 8 ounces pasta, cooked until tender
- 15 ounce canned corn, drained well (alternatively 1 to 1.5 cups fresh corn if in season)
- 15 ounce canned black beans, drained and rinsed
- 1 cup cherry or grape tomatoes, halved or quartered
- 1 jalapeño, finely chopped
- ½ cup crumbled queso fresco, Cotija, feta or to taste
- Fresh cilantro for garnish (optional)
- Sliced or chopped black olives (optional)
- Sliced or diced avocado (optional)
- Lime wedges (optional)
For Creamy Chili Lime Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream
- Zest from 1 lime
- 2 tablespoons lime juice
- 1 clove garlic, finely chopped (or ½ teaspoon garlic powder)
- 1 teaspoon chili powder
- 2 tablespoons finely chopped cilantro
- 1 teaspoon pepper sauce such as jalapeño or traditional Tabasco
Instructions
- Prepare the dressing: Mix all the dressing ingredients together — mayonnaise, sour cream, lime zest, lime juice, garlic, chili powder, cilantro, and pepper sauce — until well combined. Set aside in the refrigerator to chill while you prepare the salad.
- Cook pasta: Cook the pasta until tender according to package instructions. Drain using a colander and let it dry slightly.
- Combine salad ingredients: In a large bowl, add the cooked pasta, drained corn, drained and rinsed black beans, halved or quartered cherry tomatoes, and finely chopped jalapeño. Mix gently to combine all the ingredients.
- Add dressing and toss: Pour the creamy chili lime dressing over the pasta salad. Toss gently but thoroughly to ensure all the ingredients are well coated with the dressing.
- Finish with toppings: Sprinkle the crumbled queso fresco or Cotija cheese over the salad. Add optional toppings like sliced black olives, diced avocado, fresh cilantro leaves, and serve lime wedges on the side for an extra burst of freshness.
- Store leftovers: Any leftover salad should be stored in an airtight container in the refrigerator to keep fresh.
Notes
- Use fresh corn when in season for the best sweetness and flavor.
- Adjust the heat level by controlling the amount of jalapeño and pepper sauce according to your preference.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives and omit cheese or use a plant-based cheese.
- This salad tastes best when chilled for an hour before serving, allowing the flavors to meld.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
