Description
A vibrant, affordable pasta salad packed with garden-fresh veggies, canned beans, and a tangy mayo-vinegar dressing—perfect for complementing grilled proteins without breaking the bank.
Ingredients
20 oz pasta (any shape)
2 (15 oz) cans black beans, drained and rinsed
8 ears fresh corn, husked and kernels cut
1 cup mayonnaise
3 tbsp vegetable oil
1 head slicing cabbage, shredded
2–3 large cucumbers, chopped
6 large carrots, peeled and grated
1/4 cup red onion, finely chopped
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
Instructions
Bring a large pot of salted water to a boil; cook pasta until al dente. Drain and set aside.
Heat oil in a skillet over medium heat; sauté red onion until fragrant, 3-4 minutes. Remove from heat.
In a large bowl, combine cooked pasta, corn, cabbage, cucumbers, carrots, and sautéed onion.
In a separate bowl, whisk mayonnaise, vinegar, mustard, salt, and pepper until smooth. Pour dressing over salad and toss to coat.
Fold in canned beans, gently mixing to distribute evenly. Chill for 30 minutes before serving.
Notes
For a vegan version, substitute vegan mayonnaise.
Double the recipe easily by using bulk ingredients.
Dress salad 1 hour before guests to enhance flavor melding.
- Prep Time: 30
- Cook Time: 50
- Category: Dinner
- Method: Mixed/Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg