Black Bean & Corn Pasta Salad with Lime Greek Yogurt Dressing

Introduction

Bright, adaptable, and unfussy.
As a food creator who always favors dishes that travel well and taste even better after a little rest, I love recipes that combine bold contrasts — cooling creaminess against lively acidity, and tender grains against crisp veg.
This salad hits those notes while staying approachable: it works for casual outdoor gatherings, a beat-the-weeknight dinner, or a fridge-stash lunch that actually excites you when you open the container.
What I appreciate most is how forgiving it is; swap a pantry staple here, an herb there, and you still get the same bright personality. The dressing lifts the whole bowl without overpowering the other elements, and chilling gives the flavors a chance to settle into a harmonious rhythm.
In this piece I’ll guide you through why the recipe sings, how to prep efficiently, and ways to make it travel-ready for picnics and potlucks. Expect practical technique notes, serving ideas that elevate a simple bowl, and storage tips so nothing goes soggy. Whether you’re feeding a crowd or packing a lunch for one, this salad is one of those reliable recipes I return to again and again.

Why You’ll Love This Recipe

Simplicity meets satisfaction.
This recipe is the kind of thing I recommend when you want something interesting without a long ingredient parade or a full afternoon in the kitchen. The dish lives in a sweet spot: it's bright and refreshing enough for warm weather, yet substantial enough to feel like a full meal when served alongside a crisp green or a warm grain.
Practical perks I always mention:

• Make-ahead friendly — flavors integrate over time, so a short chill improves the overall balance.
• Portable — it travels well for picnics and potlucks because textures hold up when properly dressed.
• Customizable — you can nudge the spiciness, herb profile, or the tang of the dressing without losing the core idea.

As a blogger who tests for home kitchens, I also love that nearly every step is doable with basic tools: a large bowl for tossing, a whisk for the dressing, and a colander to rinse. The result is a reliably bright, layered salad that’s equal parts crowd-pleaser and weekday hero.

Flavor & Texture Profile

Layered contrasts are what make this bowl sing.
From a flavor perspective you’ll notice three main personalities working together: a cooling, tang-forward element that brightens the whole bowl; a gently savory backbone that provides depth; and a subtle sweetness that keeps the salad round and pleasant on the palate. These elements avoid monotony by interacting in small bites: a touch of acid lifts the savory elements, while a whisper of sweetness prevents the acidity from feeling sharp.
Texture is equally important: the dish balances a tender grain texture against occasional crispness and a creamy counterpoint. That interplay keeps every forkful interesting — you get chew, snap, and silk. If you prefer more crunch, I suggest adding a small handful of a neutral crunchy item at the very end of tossing so it remains distinct; if you prefer silkier bites, let the salad rest longer in the fridge so the dressing softens the components further.
In testing, paying attention to cut size and evenness makes a big difference: smaller, uniform pieces integrate better and create a more cohesive mouthfeel, while larger pieces deliver pronounced bursts of flavor. Think of the salad as a mosaic of textures rather than a single uniform texture — that’s the key to keeping it compelling.

Gathering Ingredients

Everything you need, organized and ready.
Below is the complete ingredient list with quantities and brief sourcing notes to help you shop and plan. I recommend laying everything out on the counter before you begin; it speeds up assembly and prevents mid-recipe detours.

• 300g pasta (fusilli or penne) — choose a shape that holds dressing well.
• 1 can (400g) black beans, drained and rinsed — canned saves time; rinse to reduce sodium.
• 1 cup (150g) corn kernels — fresh or frozen, thawed.
• 200g cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 ripe avocado, diced
• 1/2 cup fresh cilantro, chopped
• 200g Greek yogurt (about 1 cup)
• 2 limes, zested and juiced (about 3 tbsp juice)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp honey or maple syrup
• Salt and freshly ground black pepper

Sourcing notes:
If you want to keep things pantry-forward, the only fresh items you must pick up are the produce and herbs. Opt for a full-fat strained yogurt for richness, and choose firm but ripe produce for the best texture after chilling. When selecting pasta, look for a shape with nooks and ridges so the dressing clings. Finally, if you prefer a different sweetener, a mild-flavored alternative works interchangeably with similar balance.

Preparation Overview

A smart mise en place for faster assembly.
Before you turn on the stove, take ten minutes to prep and think through the sequence: get a large bowl for tossing, a medium bowl for the dressing, and a colander for rinsing. Chop, halve, and dice produce uniformly so everything integrates smoothly; this small step greatly improves the final texture and ensures even bites throughout the salad.
When I prepare this salad for a crowd, I work in stations: one for the grain, one for the chilled components, and one for the dressing. That keeps wet items from sitting too long and prevents the dressing from being overworked. For the grain portion, rinse after cooking to cool quickly and remove excess starch so the dressing adheres rather than glazes. For the produce station, reserve the most delicate items for last-minute addition to avoid bruising.
If you plan to make-ahead, slightly undercook the grain so it retains some bite after chilling. Also, hold back a portion of the herb and the soft, creamy component to add just before serving to preserve color and texture. These small sequence choices translate directly to a fresher eating experience.

Cooking / Assembly Process

Step-by-step instructions for a perfectly balanced salad.
Follow these structured steps to assemble the salad with consistent results. Work methodically and use the tools listed so each component stays at its best.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until just tender; drain and rinse under cold water to stop the cooking and remove excess starch. Transfer to a large mixing bowl to cool.
2. Prep the produce and beans: While the pasta cools, halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, dice the avocado and chop the cilantro. Drain and rinse the canned legumes and measure the corn kernels.
3. Make the dressing: In a medium bowl whisk together the yogurt, lime juice and zest, olive oil, ground cumin, chili powder, honey, and a pinch of salt and pepper until smooth and creamy. Taste and adjust seasoning.
4. Assemble the salad: Combine the cooled pasta, beans, corn, tomatoes, bell pepper, and red onion in the large bowl. Pour the dressing over the salad and toss gently to coat evenly.
5. Finish and chill: Fold in most of the chopped cilantro and gently add the diced avocado, reserving a bit for garnish. Adjust salt and pepper if needed. Chill the salad briefly to allow flavors to meld before serving.

Technique notes: toss gently to avoid mashing the softer items; add the delicate, creamy item last and mix minimally so it keeps its shape. For the dressing, emulsify thoroughly so it coats evenly, and always taste before adding any final seasoning. These small technique habits make the salad sing without extra fuss.

Serving Suggestions

How to present and pair this salad for different occasions.
This salad adapts to many roles depending on the table: a casual side for grilled proteins at a backyard barbecue, a bright centerpiece for a picnic spread, or the main for a light, packed lunch. When I’m serving it at a gathering, I like to present it in a large, shallow bowl so the colorful components are visible — a final flourish of reserved herb and a wedge at the side lends visual contrast.
Pairing ideas that consistently work well: think about textures and temperatures that complement rather than compete. Something warm and simply seasoned contrasts delightfully with the chilled bowl, and a crisp vegetable or leafy green offers a fresh counterpoint. If you want to elevate the salad for guests, offer a small tray of crunchy accoutrements and a few extra citrus wedges so diners can customize brightness at the table.
For portioning, serve in shallow bowls to highlight the color layers, and provide sturdy serving utensils that can scoop through thicker bits without squashing. If transporting, use a shallow, airtight container to keep the dressing evenly distributed and avoid crushing delicate pieces.

Storage & Make-Ahead Tips

Make ahead, store smart, and preserve texture.
This salad becomes more cohesive after a short chill, but there’s a balance to strike between melding flavors and maintaining distinct textures. If you’re prepping in advance, I recommend holding back the softest ingredients and the freshest herb until just before serving; that way you preserve color, avoid mushiness, and retain peak freshness.
When storing leftovers, use an airtight container and keep the chilled salad refrigerated; it will maintain good texture for multiple days when properly sealed. If the dressing firms in the fridge, let the bowl sit briefly at room temperature and toss again before serving to redistribute moisture. For crispness restoration, add a handful of a neutral crunchy item just before eating.
If you plan to scale the recipe, mix in batches rather than doubling everything into a single bowl; that helps maintain even distribution of dressing and keeps delicate ingredients from being overhandled. For travel: pack the salad in a shallow container, tuck a small sealed cup of extra dressing or citrus on the side if you anticipate serving later, and keep the container cold until service to preserve the best texture and flavor.

Frequently Asked Questions

Common questions with practical, tested answers.

• Can I make this ahead? — Yes. Make the bulk of the salad in advance but add the most delicate components and the fresh herb just before serving to keep textures vivid.
• How do I prevent sogginess? — Rinsing the cooked grain to remove excess starch, chilling promptly, and holding back delicate items until the end all help preserve structure.
• Can I swap ingredients? — Absolutely; this recipe is tolerant of simple swaps. Choose similar-textured replacements and keep the dressing balance in mind.
• Will the dressing separate? — If chilled, the dressing can firm up; let it come to cool room temperature and whisk briefly to re-emulsify before tossing.
• How long will leftovers keep? — Stored airtight in the refrigerator, the salad keeps well for several days; the texture of delicate items is best on the first day.

If you have a question not listed here, feel free to ask — I’m happy to suggest a swap, recommend a serving plan for a large crowd, or troubleshoot storage for your particular schedule.