Zesty Southern Pasta and Bean Salad

A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!

Original recipe makes 8 servings


2 cups small seashell pasta
1/3 cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes
salt and pepper to taste

  • PREP

    1 min

  • COOK

    10 mins


    15 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
  2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
  3. Chill salad in refrigerator until ready to serve.


Calories: 267 kcal
Carbohydrates: 48.6 g
Cholesterol: 0 mg
Fat: 4.8 g
Fiber: 8.2 g
Protein: 10.9 g
Sodium: 643 mg