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Fresh Grilled Corn Black Bean Jalapeno Pasta Salad

fresh grilled corn black bean jalapeno pasta salad - featured image
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A fresh, smoky, and spicy pasta salad perfect for summer, combining grilled corn, black beans, jalapenos, and a zesty lime dressing. Ideal for picnics, barbecues, or light dinners.

Ingredients

Scale
  • 3 ears fresh corn on the cob, husked
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 8 oz (225 g) pasta (rotini or penne recommended)
  • 1–2 jalapeno peppers, finely chopped, seeds removed for less heat
  • 1 cup (150 g) cherry tomatoes, halved (optional)
  • 1 medium red bell pepper, diced
  • 3 stalks green onions, thinly sliced
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tbsp (45 ml) fresh lime juice
  • 1 tbsp (15 ml) honey
  • 1 tsp (2 g) ground cumin
  • 1/2 tsp (3 g) salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat grill to medium-high heat. Grill husked corn directly on grates for 10-12 minutes, turning every 3 minutes until kernels are charred and smoky. Let cool, then cut kernels off the cob to yield about 2 cups (300 g).
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (9-11 minutes). Drain and rinse under cold water to stop cooking. Drain well.
  3. While pasta cooks, finely chop jalapenos (remove seeds for milder heat), dice red bell pepper, halve cherry tomatoes, thinly slice green onions, and chop cilantro if using. Rinse and drain black beans.
  4. In a small bowl, whisk together olive oil, lime juice, honey, ground cumin, salt, and black pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine grilled corn kernels, cooked pasta, black beans, jalapenos, bell pepper, cherry tomatoes, green onions, and cilantro. Pour dressing over salad and toss gently until evenly coated.
  6. Chill salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Stir before serving and adjust salt or lime juice if needed.

Notes

Grill corn carefully to avoid excessive charring which can cause bitterness. Remove jalapeno seeds to control heat. Rinse pasta under cold water after cooking to prevent mushiness. Whisk dressing vigorously to emulsify. Start with less dressing and add more if needed to avoid over-dressing. For vegan version, substitute honey with maple syrup or agave. Gluten-free pasta can be used as a substitute. Salad tastes better after chilling for a few hours or overnight.

Nutrition

Keywords: pasta salad, grilled corn, black beans, jalapeno, summer salad, easy recipe, barbecue side, vegetarian, gluten-free option

Find it online: https://siennaspoon.com/fresh-grilled-corn-black-bean-jalapeno-pasta-salad-recipe-easy-perfect-summer-side/