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Flavorful Smoky Char-Grilled Southwestern Black Bean and Corn Pasta Salad

smoky char-grilled southwestern black bean and corn pasta salad - featured image
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A smoky, char-grilled southwestern black bean and corn pasta salad perfect for summer BBQs, combining bold flavors with fresh ingredients for a quick and easy dish.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 ears fresh corn, husked and cleaned (about 2 cups kernels)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste (start with ½ teaspoon salt and a pinch of pepper)
  • ¼ teaspoon cayenne pepper or dash of hot sauce (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. Husk the corn and remove silk. Lightly brush the ears with olive oil. Cut the red bell pepper into large slices and toss with olive oil, salt, and pepper.
  3. Preheat grill or grill pan to medium-high heat. Place corn and bell pepper slices on the grill. Cook corn, turning occasionally, until blackened in spots and tender, about 10-12 minutes. Grill peppers until charred and soft, about 6-8 minutes per side. Remove and let cool slightly.
  4. Once corn is cool enough to handle, slice kernels off the cob and set aside.
  5. Chop the charred bell peppers into bite-sized pieces.
  6. In a small bowl, whisk together olive oil, lime juice, smoked paprika, ground cumin, garlic powder, salt, pepper, and optional cayenne or hot sauce.
  7. In a large bowl, combine cooled pasta, grilled corn kernels, diced grilled peppers, rinsed black beans, chopped red onion, and cilantro. Toss gently.
  8. Pour dressing over salad and toss until evenly coated. Taste and adjust seasoning if needed.
  9. Gently fold in diced avocado just before serving, if using.
  10. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Notes

If you don’t have a grill, use a grill pan, broiler, or cast-iron skillet to char the corn and peppers. Rinse pasta after cooking to stop it from sticking and cool it for better dressing absorption. Add avocado just before serving to avoid browning. Dressing can separate; toss salad again before serving. Use fresh spices for best flavor. For gluten-free, substitute pasta with chickpea or brown rice pasta.

Nutrition

Keywords: smoky pasta salad, black bean pasta salad, southwestern pasta salad, grilled corn salad, summer BBQ salad, vegan pasta salad, gluten-free pasta salad option

Find it online: https://milacook.com/flavorful-smoky-char-grilled-southwestern-black-bean-and-corn-pasta-salad-recipe-for-easy-summer-bbqs/