Ingredients and Weight:
- Rotini pasta, 1 pound (454 grams)
- Black beans, 1 cup (140 grams), rinsed and drained
- Corn kernels, 1 cup (140 grams), fresh or frozen
- Tomatoes, 1 cup (140 grams), chopped
- Red onion, 1/2 cup (70 grams), chopped
- Bell peppers (any color), 1/2 cup (70 grams), chopped
- Cilantro, 1/4 cup (7 grams), chopped
- Lime juice, 1/4 cup (60 milliliters)
- Olive oil, 1/4 cup (60 milliliters)
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the rotini pasta according to the package directions until al dente. Drain the pasta and rinse it under cold water.
- In a large bowl, combine the cooked pasta, black beans, corn kernels, tomatoes, red onion, bell peppers, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat.
Nutritional Information:
- Calories: 250 per serving (1/8 of the recipe)
- Protein: 10 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
Dish Characteristics:
- Vibrant and colorful
- Refreshing and flavorful
- Perfect for a summer picnic or potluck
- Can be made ahead of time and stored in the refrigerator for up to 3 days
User Comments:
- "This is the best pasta salad I've ever had! The flavors are amazing."
- "I love that this salad is so healthy and refreshing."
- "This is a great dish to take to a party or potluck."
Special Precautions and Tips:
- If you can't find fresh corn kernels, you can use frozen corn kernels instead.
- To make the salad vegan, omit the cheese.
- For a spicier salad, add a pinch of cayenne pepper to the dressing.
