Black Bean and Roasted Corn Pasta Salad

Black Bean and Roasted Corn Pasta Salad

Rated:
Recipe Rating: 3.60713
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. You can grill the corn before removing the kernels, instead of roasting, if you prefer.
Ingredients: 
  • 3 ears fresh corn, kernels removed (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), drained and rinsed
  • 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
Method: 
Preheat the 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.

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, 300mg sodium, 68g carbohydrates, (12 g 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.