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.
Servings: 4
Ingredients
- 5 to 6 oz pasta, elbows, fusilli or similar shape use gluten-free if needed
- 15 oz black beans, drained and rinsed or 1.5 cups cooked
- 1 cup chopped ripe tomatoes or grape tomatoes
- 3/4 cup sweet corn thawed if frozen, or 1 corn on the cob
- 1/2 cup chopped green or red bell pepper or add both
- 1/2 cup chopped red onion
- 1/2 of hot green chile such as serrano finely chopped
- 1/4 cup packed chopped cilantro divided
- Salt and Black pepper to taste
Dressing
- 1/3 cup black beans from the salad ingredients above or from another can, drained
- 1/4 cup Non dairy yogurt
- 1 tsp ground cumin
- 1/2 tsp or more chipotle pepper ground or flakes
- 1 tsp garlic powder
- 1/2 tsp onion powder or flakes
- 1/2 tsp ground mustard
- 1/2 tsp paprika
- 1/4 tsp turmeric for color, optional
- 1/2 tsp or more salt
- 2 tbsp nutritional yeast
- 2 tbsp pickled jalapeno or use chopped jalapeno + 1/2 tsp vinegar
- 1 to 2 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 with cold water and keep aside)
- Make the dressing: Blend the black beans, non dairy yogurt with the rest of the ingredients. Add a few tablespoons water if needed. Taste and adjust salt, spice and tang. Blend until smooth and keep aside.
- Toast the corn: if using frozen corn kernels, Heat a skillet over medium high heat. When hot add the the corn kernels and cook until they darken on one side, stir and cook another 2 mins. Grill the corn on the cob on a grill or over gas flame until most of the kernels have black spots. Cool for a few minutes, then shell the kernels using a knife and use.
- 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 mexican chili powder blend 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
Calories: 321kcal | Carbohydrates: 60g | Protein: 17g | Fat: 1g | Sodium: 388mg | Potassium: 780mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1460IU | Vitamin C: 31.6mg | Calcium: 47mg | Iron: 4.1mg