Tex-Mex Pasta Salad with Corn and Beans Recipe
This colorful pasta salad combines the American love of pasta with Tex-Mex influences: corn, red beans, bell pepper, and a lightly spicy dressing. It’s filling but served cold, so it’s perfect for picnics, barbecues, or as a work lunch. It tastes a bit like a cross between a salad and chilled pasta with taco-style sauce.
This salad combines the comfort of a creamy pasta salad with the bold, zesty flavors of Tex-Mex cuisine. It’s colorful, easy to transport, and tastes even better after chilling, making it ideal for gatherings and make-ahead meals.
Chef's tips
Use short pasta shapes with ridges, like fusilli or penne, so the dressing clings better. Make sure the pasta is completely cooled before mixing in the dressing, otherwise it can soak it up too much and the salad may become dry. Adjust the spiciness to your taste by adding more or less jalapeño.
How to serve
Serve as a side dish with grilled meats, burgers, or fajitas, or enjoy it on its own as a hearty lunch. It also works well as part of a buffet with other Tex-Mex inspired dishes like guacamole, salsa, and quesadillas.
Ingredients
- pasta - 300 g
- red beans - 240 g
- corn - 200 g
- bell pepper - 1 piece
- tomato - 2 piece
- onion - 0.5 piece
- yellow cheese - 80 g
- sour cream - 80 g
- mayonnaise - 60 g
- lime juice - 20 ml
- smoked paprika - 5 g
- cumin - 3 g
- jalapeño pepper - 20 g
- salt
- black pepper
Preparation
- Cook the pasta in a large amount of salted water according to the package instructions until al dente – tender but still slightly firm to the bite. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
- Drain the beans and corn and rinse them in a sieve under running water. Let them drain very well.
- Cut the bell pepper into small cubes, the tomatoes into slightly larger cubes, and the onion very finely. Finely chop the jalapeño.
- In a bowl, mix together the sour cream, mayonnaise, lime juice, smoked paprika, cumin, a pinch of salt, and black pepper. You should get a smooth, slightly thick dressing.
- In a large bowl, combine the cooled pasta, beans, corn, bell pepper, tomatoes, onion, and jalapeño.
- Add the grated cheese, pour in the dressing, and gently but thoroughly mix so the dressing coats all the ingredients evenly.
- Taste and, if needed, season with additional salt, black pepper, or lime juice.
- Refrigerate the salad for at least 30 minutes so the flavors can meld.
- Stir again before serving, as the dressing may have settled at the bottom of the bowl.
Storage
No storage information available for this dish.
I like to keep a bit of extra lime juice and chopped jalapeño on the side so everyone can customize their portion. The salad is even better the next day, once the flavors have fully developed.
