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    Home » gluten free

    Southwestern Pasta Salad with Black Bean Dressing

    Published: Jun 30, 2015 · Modified: Dec 26, 2021 by Richa 48 Comments

    Jump to Recipe   Print Recipe

    This Southwestern Pasta Salad with Black Bean Dressing makes the perfect side salad for the weekend. Toss your favorite pasta, corn, onions, tomatoes, peppers, black beans or other beans. Make the dressing with beans, spices and lime juice. Toss, chill and serve.

    Jump to Recipe   

    Our vegan southwestern pasta salad with black bean dressing in a white bowl

     

    July 4th is almost here and a fabulous salad is needed for all those bbq plans and for the Burgers! This salad is flexible to taste. The dressing uses beans to make it creamy, instead of oil. Taste and adjust as you go. The salad tastes best with crunchy red onions and a good load of cilantro. Make some for the long weekend, Canada Day and July 4th!

    How long does it take to make this Southwestern Pasta Salad with Black Bean Dressing?

    One of the things I love about this recipe is how fast and easy to make! If you are in a pinch for a delicious side dish with dinner tonight, or just really want a cool and refreshing salad, this one does the trick. In less than 30 minutes, you can have a delicious pasta salad!

    Our vegan southwestern pasta salad with black bean dressing in a white bowl

    What ingredients do you need to make this Southwestern Pasta Salad with Black Bean Dressing?

    • mac elbows pasta
    • black beans
    • chopped ripe tomatoes, sweet corn, green or red bell pepper, chopped red onion, hot green chile, chopped cilantro
    • Black pepper to taste
    • salt to taste

    Dressing


    • 1/3 cup (57.33 g) black beans from the salad ingredients above or from another can, drained
    • 3 to 4 Tbsp non dairy milk
    • 1 tsp or more ground cumin
    • 1/2 tsp (0.5 tsp) or more chipotle pepper ground or flakes
    • 1 tsp garlic powder
    • 1/2 tsp (0.5 tsp) onion powder or flakes
    • 1/2 tsp (0.5 tsp) ground mustard
    • 1/2 tsp (0.5 tsp) paprika
    • 1/4 tsp (0.25 tsp) turmeric for color, optional
    • 1/2 tsp (0.5 tsp) or more salt
    • 2 tbsp nutritional yeast
    • 2 tbsp pickled jalapeno or use chopped jalapeno + 1/2 tsp vinegar
    • 1 to 3 Tbsp lime juice to taste

    How do you make this Southwestern Pasta Salad with Black Bean Dressing?

    Step 1: Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse and keep aside)

    Step 2: Make the dressing: Blend the black beans, non dairy milk with the rest of the ingredients. Taste and adjust salt, spice and tang. Blend until smooth and keep aside. Use more beans and less non dairy milk for creamier dressing.

    Step 3: In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.

    Step 4: Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.

    Variations: Add chopped avocado tossed in lime juice to the salad. Add 2 tsp tomato paste to the dressing. Use your favorite southern chili powder instead of the spices in the dressing.

    More sides from the blog that would go great with any meal:

    • Crunchy Salad with Firecracker Chickpeas and Peanut sauce. Spicy!
    • Potato Cauliflower Chickpea Salad with Vegan Sour Cream
    • Mung Bean Sprouts, Seared Carrot Salad with Spicy Chile Lime dressing

    Our vegan southwestern pasta salad with black bean dressing in a white bowl

    Print Recipe
    4.67 from 12 votes

    Southwestern Pasta Salad with Black Bean Dressing

    This easy Southwestern Salad has macaroni, black beans, veggies tossed in a creamy sauce made with beans. Free of Dairy, egg, oil, soy, nut. Can be made corn-free and gluten-free with gf pasta.
    Prep Time25 mins
    Cook Time5 mins
    Total Time30 mins
    Course: Salad
    Cuisine: American
    Servings: 4
    Calories: 321kcal
    Author: Vegan Richa

    Ingredients

    • 4 to 6 oz (113.4 g) mac elbows pasta use gluten-free if needed
    • 15 oz (425.24 g) black beans, drained and rinsed or 1.5 cups cooked
    • 1 cup (149 g) chopped ripe tomatoes or grape tomatoes
    • 1/2 cup (77 g) sweet corn thawed if frozen
    • 1/2 cup (74.5 g) chopped green or red bell pepper
    • 1/2 cup (70 g) chopped red onion
    • 1/2 (0.5) of hot green chile finely chopped
    • 1/4 cup (4 g) packed chopped cilantro divided
    • Black pepper to taste
    • salt to taste

    Dressing

    • 1/3 cup (57.33 g) black beans from the salad ingredients above or from another can, drained
    • 3 to 4 Tbsp non dairy milk
    • 1 tsp or more ground cumin
    • 1/2 tsp (0.5 tsp) or more chipotle pepper ground or flakes
    • 1 tsp garlic powder
    • 1/2 tsp (0.5 tsp) onion powder or flakes
    • 1/2 tsp (0.5 tsp) ground mustard
    • 1/2 tsp (0.5 tsp) paprika
    • 1/4 tsp (0.25 tsp) turmeric for color, optional
    • 1/2 tsp (0.5 tsp) or more salt
    • 2 tbsp nutritional yeast
    • 2 tbsp pickled jalapeno or use chopped jalapeno + 1/2 tsp vinegar
    • 1 to 3 Tbsp lime juice to taste

    Instructions

    • Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse and keep aside)
    • Make the dressing: Blend the black beans, non dairy milk with the rest of the ingredients. Taste and adjust salt, spice and tang. Blend until smooth and keep aside. Use more beans and less non dairy milk for creamier dressing.
    • In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.
    • Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.
    • Variations: Add chopped avocado tossed in lime juice to the salad. Add 2 tsp tomato paste to the dressing. Use your favorite southern chili powder instead of the spices in the dressing.

    Video

    Notes

    If the red onion is too sharp, soak the chopped onion in water for 15 minutes, drain then use in salad.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Southwestern Pasta Salad with Black Bean Dressing
    Amount Per Serving
    Calories 321 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 388mg17%
    Potassium 780mg22%
    Carbohydrates 60g20%
    Fiber 14g58%
    Sugar 3g3%
    Protein 17g34%
    Vitamin A 1460IU29%
    Vitamin C 31.6mg38%
    Calcium 47mg5%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    « Crunchy Salad with Firecracker Chickpeas and Peanut sauce
    Vegan July 4th Recipes »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Cindi

      August 31, 2020 at 3:00 pm

      This looks so good! How long do u think it will keep in fridge? 3-4 days?

      Reply
      • Vegan Richa Support

        September 02, 2020 at 12:18 am

        more like 2 max.

        Reply
    2. Danielle Higdon

      April 23, 2020 at 5:59 pm

      5 stars
      Just made this and ohhhhh sooooo yummy! The black bean dressing is delicious, i didnt have cilantro and it was still amazing! Will be making this all the time.

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:37 am

        Thank you, glad you enjoyed it!

        Reply
    3. Pooja

      April 08, 2020 at 11:38 am

      5 stars
      Thank you so much for this recipe. So fast to make and turned out super yummy ! Dressing is to the point. Will make again.

      Reply
    4. Fiona

      January 01, 2020 at 9:28 am

      I just made the dressing and it is so good! It’s going to be a firm favourite for me!

      Reply
      • Richa

        January 01, 2020 at 9:53 am

        awesome!

        Reply
    5. Diane Corrie

      January 26, 2019 at 10:22 am

      This recipe sounds great, and I would like to try it, but I really don’t like cilantro.
      Any ideas for what to use in place of it, or another spice to bump up the flavour profile without using cilantro?

      Reply
      • Richa

        January 26, 2019 at 11:07 am

        parsley or mint and parsley

        Reply
    6. Patti

      November 11, 2018 at 8:14 am

      4 stars
      I’m looking at the ingredients and I can’t figure out what it is that makes the sodium content so high. I’ve made and enjoyed this recipe before but I’m trying to cut back on my sodium intake. Do you have any suggestions for how I could reduce the sodium?

      Reply
      • Richa

        November 11, 2018 at 10:48 am

        388 mg is not really high per serve for avg. Most salted meals avg 200-600 mg.
        salt amounts for 1300 mg for 1/2 tsp, so if you omit that, the number will drastically reduce. Also use low sodium or salt free black beans

        Reply
        • Patti

          November 11, 2018 at 12:06 pm

          5 stars
          OK!! Well, that explains it! I downloaded and printed the recipe when there was a typo in it apparently that listed the sodium at 838 mg not 338 mg. I agree with you that 388 mg is not unusual. Thanks for your reply.

          Reply
    7. April Hall

      July 05, 2018 at 8:46 am

      5 stars
      I made this and it’s very tasty. I like that your recipes make reasonable amounts, not huge quantities like some. I’ve learned from following several of your recipes that I usually need to use less hot spices and chilies than you do. I can add more, but I can’t take it away if I make it too spicy for our puny taste buds. Thanks for sharing your great recipes!

      Reply
      • Richa

        July 05, 2018 at 11:57 am

        awesome! yes use lesser heat to begin with and adjust later

        Reply
    8. Sue

      March 24, 2018 at 12:38 pm

      Is it just the added salt that’s bringing the sodium % so high? Don’t see any other ingredients that scream high sodium.

      Reply
      • Richa

        March 24, 2018 at 1:05 pm

        the pasta. i changed the brand and the sodium went down.

        Reply
    9. Rachel

      September 18, 2017 at 2:08 pm

      I was just wondering if the sauce freezes well? I was thinking about making a giant batch, portioning it out, and freezing it for future convienence. Any tips?

      Reply
      • Richa

        September 18, 2017 at 3:36 pm

        Yes it does. I freeze it in ice cubes then store in a ziplock

        Reply
    10. Jess

      September 03, 2017 at 11:11 am

      Thanks for an oil free recipe Richa!

      Reply
    11. Nicole

      December 12, 2016 at 7:23 pm

      5 stars
      This recipe is a keeper for sure! I would double the spices and sauce for the next time. Didn’t last 24 hours in my house between the two of us!

      Reply
    12. Tracey

      November 08, 2016 at 1:02 pm

      Trying to figure out the calories per serving?

      Reply
    13. Brian

      July 05, 2016 at 4:20 pm

      4 stars
      Had all the ingredients on hand including some super hot chilis fresh from the garden…so thanks for the delicious dinner!

      Reply
    14. Emily

      May 16, 2016 at 7:14 pm

      5 stars
      Made this for a potluck this week. doubled the recipe. everyone loved it!

      Reply
    15. pralinesloth

      May 16, 2016 at 6:10 pm

      4 stars
      thank you for another great recipe – BF and I loved it! didn’t think of it until too late, but next time will add in some of the lime zest ’cause we like limey:)

      Reply
    16. Ana @ Ana's Rocket Ship

      October 03, 2015 at 2:02 pm

      This looks perfect to take for lunches!!!! Thank you!!!!

      Reply
    17. Cristina

      July 12, 2015 at 5:21 pm

      5 stars
      I would like to make this for this coming weekend. Any suggestions on what to make as a main dish with it?

      Reply
      • amanda

        June 16, 2017 at 5:07 pm

        This would be a great main all by itself.

        Reply
    18. Babs

      July 06, 2015 at 1:09 pm

      4 stars
      Made this over the weekend and really liked the little luck of spices, but actually a bit mild. The main problem is that the salad was a bit dry, especially since I let it sit overnight to let the seasonings marry. May try and use a bit more almond milk to make it a bit less dry.

      Reply
      • Richa

        July 06, 2015 at 2:44 pm

        Awesome! sure add more almond milk or lime juice and more spices if you like. I think i added quite some lime juice and we finished the salad within the hour.:) or the pasta could have had some moisture as well.

        Reply
    19. Jennifer Harmon {Peppers and Peaches}

      July 06, 2015 at 12:52 pm

      This just inspired me to mess with the remaining ingredients I have left in my home. I am doing a purge (when you stop buying groceries and make yourself use up every little thing in your pantry) and this is the recipe I needed. You rock! Thanks for this one 🙂

      Reply
    20. James

      July 01, 2015 at 4:01 pm

      I made this today, it turned out amazing!! Thanks so much for such a great simple healthy and scrumptious recipe!

      Reply
      • Richa

        July 01, 2015 at 4:15 pm

        Awesome! So glad you loved it!!

        Reply
    21. Emily

      July 01, 2015 at 3:52 pm

      5 stars
      Made this for dinner yesterday topped with avocado and a side gazpacho. Perfect summer dinner!

      Reply
    22. Cassie Tran

      July 01, 2015 at 6:58 am

      Great summer recipe! I love the black bean dressing!

      Reply
    23. plasterers bristol

      June 30, 2015 at 10:26 pm

      Yum this sounds really delicious. I love trying new recipes from blogs. Thanks for sharing 🙂

      Simon

      Reply

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