Ingredients:

  • 12 ounces Rotini, Fusilli, or Farfalle Pasta
  • 1 Tablespoon Coarse Sea Salt (for water)
  • 1 (15-ounce) can Canned Black Beans, rinsed well and drained
  • 1 cup Frozen Sweet Corn, thawed (charred optional)
  • 1 large Red Bell Pepper, finely diced
  • 1/4 cup Red Onion, very finely diced
  • 1 small Jalapeño Pepper, seeded and finely minced (optional)
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped leaves and tender stems
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice
  • 2 Tablespoons Apple Cider Vinegar (or Red Wine Vinegar)
  • 1 Tablespoon Chipotle in Adobo Sauce
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Honey or Agave Nectar
  • 1/2 teaspoon Garlic Powder
  • Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Whisk the Dressing: In a small bowl or jar, combine the olive oil, lime juice, apple cider vinegar, chipotle sauce, cumin, smoked paprika, honey/agave, garlic powder, salt, and pepper. Whisk vigorously or shake until the dressing is well combined. Taste and adjust seasoning.
  2. Prep the Mix-Ins: Finely dice the bell pepper and red onion. Rinse and drain the black beans thoroughly. Mince the jalapeño (if using) and roughly chop the coriander. Char the thawed corn kernels in a dry pan over high heat for 3–5 minutes until slightly blackened, then cool.
  3. Cook the Pasta: Bring the salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite).
  4. Cool the Pasta: Immediately drain the pasta into a colander. Crucially, rinse the pasta thoroughly with cold running water until completely cooled. This stops the cooking process and removes excess starch. Drain well.
  5. Assemble and Dress: Transfer the cooled, drained pasta to the large mixing bowl. Add the prepared black beans, charred corn, bell pepper, red onion, jalapeño, and coriander. Pour about three-quarters of the smoky chipotle vinaigrette over the ingredients. Toss gently until evenly coated.
  6. Chill: Cover the bowl and refrigerate for a minimum of 60 minutes, or preferably 2–4 hours. This chilling time allows the pasta to absorb the vibrant flavors of the dressing.
  7. Final Check and Serve: Before serving, toss the salad well. If the salad appears dry, add the remaining vinaigrette. Taste again and adjust salt, pepper, or lime juice as needed. Serve chilled or at cool room temperature.