Black Bean and Roasted Corn Pasta Salad

Serves 4 to 6
Time 40 min
Black Bean and Roasted Corn Pasta Salad

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.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    3ears fresh corn, kernels removed (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)
    8 ounceswhole wheat fusilli pasta, cooked, drained and cooled
    1 can (15-ounce)no-salt-added black beans (about 1 1/2 cups), drained and rinsed
    1tomato, diced
    1/2 cupfresh cilantro, chopped
    3 tablespoonssliced green onion
    3 tablespoonsnutritional yeast
    2 tablespoonslemon juice
    2 tablespoonsreduced-sodium tamari
    1 teaspoonlemon zest

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

340

Total Fat

2.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

300mg

Total Carbohydrate

68g

Dietary Fiber

12g

Total Sugars

6g

Protein

16g

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.