Ingredients
Equipment
Method
Prep
- Fill a large pot with water and enough salt until it’s heavily salted, place it on the stove, and set it to boil.
- Drain, and pour the canned black beans and sweet corn into a mixing bowl.
- Clean, rinse, and slice the tomatoes in half, and to the mixing bow
- Clean, rinse the fresh arugula, and set aside.
- Chop the fresh cilantro and add to the mixing bowl.
Pasta
- Add the pasta to the boiling water.
- Cook the pasta until it’s al dente, roughly 9-11 minutes, or as indicated on the box instructions.
- Drain well and allow to cool.
- Once the pasta is well-drained and slightly cooled off, place the pasta in the refrigerator and cool until you’re ready to make the pasta salad. Roughly 5 minutes.
Cumin Lime Yogurt Dressing
- Combine the lime juice, extra virgin olive oil, finely minced garlic, finely chopped onion, salt, and pepper in a bowl or large measuring cup and whisk.
- Then add greek yogurt and whisk.
- Place the dressing in the refrigerator until ready to toss the salad.
Final Steps
- Place the cooled pasta in the large mixing bowl and lightly toss all ingredients with tongs, then add the dressing and mix well.
- Top with fresh cilantro – optional, freshly grated parmesan cheese.