Spicy Three Bean Pasta Salad
Bursting with bold flavors and vibrant colors, this Spicy Three Bean Pasta Salad is the ultimate crowd-pleaser for your next picnic or potluck. Featuring a trifecta of hearty black beans, kidney beans, and chickpeas combined with tender penne pasta, crisp bell peppers, juicy cherry tomatoes, and a zesty kick from jalapeño, this dish is a celebration of texture and taste. The tangy, spice-infused dressing, made with fresh lime juice, red wine vinegar, cumin, and a touch of cayenne, ties everything together beautifully, creating a salad that's equal parts satisfying and refreshing. Ready in just 30 minutes and perfect for meal prep, this cold salad is both healthy and packed with plant-based protein. Serve it chilled and watch it disappear from the table!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 1 cup Black beans (canned, drained, and rinsed)
- 1 cup Kidney beans (canned, drained, and rinsed)
- 1 cup Chickpeas (canned, drained, and rinsed)
- 1 large Red bell pepper (diced)
- 1 large Yellow bell pepper (diced)
- 1 small Red onion (diced finely)
- 1.5 cups Cherry tomatoes (halved)
- 1 medium Jalapeño pepper (seeded and minced)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Extra virgin olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 1.5 tablespoons Red wine vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.
Add the diced red and yellow bell peppers, red onion, cherry tomatoes, jalapeño pepper, and chopped cilantro to the bowl with the beans.
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, minced garlic, ground cumin, paprika, cayenne pepper, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture, stirring well to ensure everything is evenly coated.
Fold in the cooked and cooled pasta, mixing thoroughly until fully combined.
Taste and adjust seasoning if necessary, adding more lime juice or salt as needed.
Chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve cold, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3473 mg | 151% | |
| Total Carbohydrate | 401.0 g | 146% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 38.0 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4186 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
