It's the weekend and you know what that means - picnics, bbqs, cookouts and potlucks! The sun is shining and I know many of you will be spending time with family and friends. And what's a day with friends and family without great food? Well... it's probably a day of rumbly tummies and grumpy people! (at least with my family!). The thing about cooking for a crowd is taking into consideration everyone's likes and dislikes. This creamy citrusy dressing is delicious and it's filled with fresh veggies and packs a hit of protein - perfect for vegetarians. It isn't spicy or fishy or high fat or bland. Its mild flavours will accompany most dishes and is sure to be a hit with friends and family, even the little ones so it's perfect to bring along!
This salad is so easy to make and prepare ahead. Letting the salad rest in the fridge will help develop the flavours and let the pasta absorb the dressing. I like my fusili salad a little saucy. Sometimes I find when it sits in the fridge that the pasta absorbs all of the dressing, if this happens to you just whip up some more dressing and toss! Mmmm..... I'll probably eat a whole bowl for lunch even before we head out the door! 😋
Fun fact: most plants are incomplete proteins but combining beans and corn together provide all of the essential amino acids as a complete protein!
Update! I'm excited to let you all know that this recipe was featured on the feedfeed's Clean Eating page! https://thefeedfeed.com/lovegoodfoodblog/creamy-corn-and-blackbean-salad
And check out the feedfeed's page for more Clean Eating recipes!
- 1 lb of fusili pasta
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1/2 cucumber chopped
- 1/2 red onion, diced
- 1/2 bunch of parsley, chopped
- 1/4 cup mayonnaise
- 2 tbsp white vinegar
- 2 limes
- 1 tbsp sugar
- 1 tsp kosher salt
- freshly ground black pepper
1. Cook the pasta in salted water as per the directions on the package to al dente
2. In a large bowl combine mayonnaise, the juice of 1 lime, vinegar, sugar, salt and pepper and stir
3. Drain pasta and add to dressing and mix well
4. Add black beans, corn, cucumber, celery, bell pepper, onion and parsley and stir all together
5. Cut the second lime into wedges and serve!
* tip! pasta cooked al dente will stand up better in a pasta salad, over cooked pasta wil become mushy
Have a great day and Love Good Food! ❤️
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Wife, mother and pilot, with a passion for good food.