Black Bean and Roasted Corn Pasta Salad

Black Bean and Roasted Corn Pasta Salad

Serves 4 to 6

Corn, black beans and whole wheat pasta pair colorfully in this festive and flavorful salad that’s delicious hot or cold.

  • 3 ears fresh corn, cut from cob (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)
  • 8 ounces whole wheat fusilli pasta, cooked, drained and cooled
  • 1 (15-ounce) can no-salt-added black beans (about 1 1/2 cups), rinsed and drained
  • 1 tomato, diced
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons sliced green onion
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium tamari
  • 1 teaspoon lemon zest
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Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread corn kernels in a single layer and roast 18 to 20 minutes or until starting to turn golden.  (Alternately, grill corn on the cob, allow to cool and remove kernels.)
In a large mixing bowl, combine roasted corn with pasta, beans, tomato, cilantro, green onion, nutritional yeast, lemon juice, tamari and lemon zest.  Toss well and serve.

Nutritional Info: 
Per Serving:340 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 68g carbohydrate (12g dietary fiber, 6g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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