Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing – Protein Packed!

Creamy and delicious, this Healthy Black Bean and Corn Pasta Salad is the best combination of simple, wholesome ingredients. With rotini pasta, black beans, sweet corn, and fresh spinach tossed in a tangy, lime Greek yogurt dressing, this pasta salad has the best flavor and lots of fresh ingredients that are good for your body. It’s one of my personal favorites. 🙂

This healthy pasta salad could be a side dish or a complete meal in itself. It works for parties, potlucks, or when you just need a quick weeknight dinner. I like to make it on Sunday’s or Monday’s to have as an already-made meal during the busy week when I don’t have time to make something. Even my daughter loves to have this for lunch or dinner. It might be meatless, but it’s still loaded with protein from the black beans and Greek yogurt.

WHY YOU’LL LOVE THIS BLACK BEAN AND CORN PASTA SALAD

Quick and Easy: This Black Bean and Corn Pasta Salad comes together fast with just a handful of simple steps and ingredients you probably already have—no cooking or baking required!

Loaded with Nutrition: Packed with protein and other nutrients from the black beans, Greek yogurt, sweet corn, and fresh spinach, it’s a wholesome dish you can feel good about.

Vegetarian-Friendly: A perfect option for meatless Mondays or anyone looking to enjoy a satisfying, protein-packed meal without meat.

No Cooking Needed: No need for the stove or oven. This recipe is perfect for hot days or when you just need a low-effort meal that doesn’t skip on taste or nutrition.

INGREDIENT NOTES

• Pasta – The base of this salad, rotini pasta adds texture and holds the creamy dressing well, but any short noodle pasta will do (i.e. penne, bowtie, macaroni, etc.).
• Black beans – I love black beans so much. Not only do they taste good, but they’re rich in fiber, protein, and other vitamins and minerals. Just be sure to drain and rinse them first!
• Corn – You can use canned, frozen or fresh. Just make sure frozen or fresh corn are thawed and/or cooked first. I normally use a can, since it’s easier and saves on time. I particularly like this Del Monte Summer Crisp can because it’s vacuum sealed, which helps the corn maintain some of that crispness. Just be sure to drain the canned corn first!
• Fresh spinach – If you’re familiar with my other recipes, you’ll know that I love adding fresh spinach into them whenever possible. Raw, fresh spinach has SO much nutritional value and doesn’t have much taste, which is why I love it in this pasta salad. If spinach isn’t your thing, just leave it out.
• Fresh cilantro – A fresh herb packed with flavor that ties all the ingredients together.

For the Dressing:

• Plain Greek yogurt – Creamy and tangy, plain Greek yogurt forms the base of the dressing, adding both a rich texture and an extra dose of protein.
• Extra virgin olive oil – Smooth and mild, olive oil helps blend the dressing while adding heart-healthy fats.
• Garlic – I like to use minced garlic in this dressing, but you could also finely chop a couple cloves or use about ½ teaspoon of garlic powder.
• Seasonings: We’re giving this dressing some extra flavor with smoked paprika, cumin, salt and a little sugar to balance out the tanginess.
• Limes – Fresh lime juice and zest are what give this dressing all the bright, delicious lime flavor. You should start by adding the juice from two limes and the zest from one. I like mine with extra bold lime flavor, so I add the juice from three, but I suggest trying it after two and then deciding, based on your own personal preference.

STEP-BY-STEP INSTRUCTIONS

This recipe really doesn’t get any easier to make. Chop the spinach, cilantro and zest the lime while the pasta is cooking, and the rest is just stirring!

Start with bringing a large pot of water to a boil and cook the pasta according to package instructions. Once it’s done, move to a strainer, rinse under cool water and drain.

While the pasta is cooking, stir all the dressing ingredients together in a large bowl until well combined.

Add the drained pasta, black beans, corn, spinach and cilantro to the bowl with the dressing and mix well, until all the pasta is coated with dressing. Taste and add more salt, pepper or extra lime juice to your liking.

You can serve immediately or chill for a couple hours first. Enjoy!

TIPS & NOTES

Rinse and Drain the Black Beans and Corn: If using canned corn and/or black beans, be sure to rinse and thoroughly drain your beans and corn to avoid excess liquid diluting the dressing.

Fresh Lime Juice is Key: For the best flavor, use freshly squeezed lime juice rather than bottled—it makes a big difference!

Customize the Veggies: Feel free to swap or add other veggies you might have on hand like cherry tomatoes, bell peppers, or cucumbers.

Make it Ahead: This pasta salad tastes even better after sitting in the fridge for an hour or two, allowing the flavors to meld together. You can also make it the day ahead of when you want to enjoy it.

Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days. The dressing will soak into the pasta a bit, but it will still have all the flavor.

Serving Suggestions: This pasta salad can be a complete meal in itself, but it would also pair well with my Salsa Verde Chicken or Honey Chipotle Chicken. And if you’re looking for a little something sweet to serve with it, a scoop of my Corn Pudding Casserole would be delicious!