Pasta, Bean and Corn Salad

    2 hours 20 minutes

    This is a very zesty and spicy pasta salad with a colourful mix of borlotti and black beans and corn.

    68 people made this

    Serves: 8 

    • 2 cups small seashell pasta
    • 1/3 cup Italian salad dressing
    • salt to taste
    • 1 (400g) tin borlotti beans
    • 1 (400g) tin black beans
    • 1 (400g) tin corn, drained
    • 3 tomatoes, chopped
    • 1 1/2 tablespoons ground cumin
    • 1/2 tablespoon chilli powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon chilli flakes
    • salt and pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    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 beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chilli powder, onion powder, garlic powder, chilli flakes and salt and pepper to taste; toss lightly.
    3. Chill salad in refrigerator until ready to serve.

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    Reviews and Ratings
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    Reviews in English (58)


    I made this today and it was very good - with my changes. I used 1/2 teaspoon of the cumin and chili powder as others noted it had too much cumin and tasted like chili. I also used Hiden Valley Spicey Ranch dressing instead of italian. WoW! yummy! I didn't have tomatoes so I used a LARGE can of diced tomatoes - drained and rinsed lightly. Definately would make again!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)


    This recipe rescued me in a pinch! It was 11:00pm and I forgot that I had to bring a dish to pass for the next day! This was so simple, I literally threw it together in minutes! I didn't have onion or garlic powder, so I used 1 garlic clove (pressed) and 2 green onions (chopped). It tasted great and looked beautiful! I normally have a very sensative palate when it comes to Mexican flavoring...the milder, the better. With that in mind, I felt that the cumin in this was right on. (I even used the red pepper!) It has a really great "Mexican" flavor that is not overpowering. I will definately keep this and the ingredients on hand to make VERY often! It was also a big hit at the meeting! I even got approval from my Hispanic friend! Thanks for the recipe! :o)  -  09 Nov 2002  (Review from Allrecipes USA and Canada)


    I think this is a nice salad, however, I did not care for the cumin too much, thus the 3-star rating. My husband and I both felt that its taste was almost overpowering the other ingredients. I will probably try this again, but either without the cumin or with a lot less. My tip: Try to add a little at a time and see how you like it...  -  06 May 2002  (Review from Allrecipes USA and Canada)