Ensalada de pasta with corn and beans Mexican style Recipe
This pasta salad with corn, beans and vegetables is a Mexican-style version of the classic party pasta salad. In Mexico it often appears at birthdays and family barbecues, because you can make it ahead and serve it straight from the fridge. It’s colorful, filling and stands up well to sitting out on the table for a long time.
This is a pasta salad inspired by Mexican flavors, where a creamy dressing meets crunchy vegetables, sweet corn and hearty beans. It’s designed to hold up well on a buffet – it doesn’t go soggy quickly and keeps its color and flavor, so it’s perfect for longer gatherings.
Chef's tips
Cook the pasta truly al dente, because it will soften a bit more in the fridge from the dressing – overcooked pasta will turn into one mushy mass. Be sure to drain the corn and beans very well, and after rinsing the pasta remove any excess water, otherwise the dressing will end up watery. If you prepare the salad a day in advance, taste it before serving and, if needed, add a spoonful of yogurt or mayonnaise and a bit of lime juice, because the pasta “drinks up” the dressing.
How to serve
Serve it with grilled pork neck, burgers or simple roast chicken – it can replace both a salad and part of the starchy side. Light drinks go well with it: water with lime and mint, lager-style beer or non-alcoholic radlers. At my place this salad appears at every bigger garden barbecue, because you can make it in the morning, chill it and just pull it out when guests arrive.
Ingredients
- small pasta shapes e.g. fusilli, farfalle or penne - 300 g
- canned corn drained - 200 g
- canned red kidney beans drained and rinsed - 200 g
- yellow bell pepper diced - 1 piece
- fresh cucumber seeds removed, diced - 0.5 pieces
- red onion finely chopped - 0.5 pieces
- fresh coriander chopped leaves, can be replaced with parsley - 2 tablespoons
- mayonnaise for the dressing - 3 tablespoons
- plain yogurt thick, for the dressing - 3 tablespoons
- lime juice freshly squeezed - 2 tablespoons
- sweet paprika, ground for seasoning the dressing - 1 teaspoon
- garlic grated or pressed, optional - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in plenty of salted water according to the package instructions, but leave it slightly al dente, so it’s still firm in the center. Drain, rinse under cold water to stop the cooking, and drain very well.
- Cover the onion with cold water for a moment, leave for 5 minutes, then drain to mellow its flavor.
- In a large bowl combine the pasta, corn, beans, bell pepper, cucumber, drained onion and coriander.
- In a separate small bowl make the dressing: mix together the mayonnaise, yogurt, lime juice, sweet paprika, garlic (if using), a pinch of salt and pepper. Stir until smooth.
- Pour the dressing over the salad and mix thoroughly so it coats the pasta and vegetables evenly. Taste and, if needed, season with more salt, pepper or lime juice.
- Chill the salad in the fridge for at least 20 minutes so it cools down and the flavors meld. Serve chilled.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. Before serving leftovers, stir well and, if it seems a bit dry, add a spoonful of yogurt or mayonnaise and a splash of lime juice to refresh the flavors.
