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Creamy pasta salad with red bell peppers, cherry tomatoes, red onion, cilantro and a lime off to the side with salad tongs.
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Creamy Vegan Pasta Salad with Corn and Black Beans

This totally dairy-free southwest pasta salad uses canned black beans, my creamy tahini chipotle sauce and tons of crunchy veggies for a quick and easy crowd-pleasing pasta salad recipe that takes less than 20 minutes to whip up!
Course Appetizer, dinner, Main Course
Cuisine American, Tex Mex
Diet Vegan, Vegetarian
Keyword Pasta salad with corn and black beans, Pasta salad with tahini dressing, Vegan black bean pasta salad, Vegan southwest pasta salad, Vegan taco pasta salad
Prep Time 13 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings 4
Calories 550kcal
Author Lauren McNeill, RD

Equipment

Ingredients

  • 500 g pasta
  • 1 540 ml can of black beans
  • 1 340 ml can corn or 1.5 cups of frozen corn, thawed
  • 1 bell pepper diced
  • 1 cup cherry tomatoes quartered
  • 1/2 small red onion diced
  • 1/4 cup cilantro chopped
  • 2 batches 5-Minute Chipotle Tahini Sauce

Instructions

  • Cook pasta as per package instructions.
  • Meanwhile, make a double batch of the 5-Minute Vegan Chipotle Tahini Sauce.
  • In a large bowl, combine the cooked pasta with the drained and rinsed black beans, corn, bell peppers, cherry tomatoes, red onino and cilantro. Pour the chipotle sauce over top, starting with 1/4 cup and adding more as needed. Mix well and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 550kcal | Carbohydrates: 89g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 350mg | Potassium: 586mg | Fiber: 15g | Sugar: 8g | Iron: 4mg
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