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!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.

Step 3

Add the diced red and yellow bell peppers, red onion, cherry tomatoes, jalapeño pepper, and chopped cilantro to the bowl with the beans.

Step 4

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.

Step 5

Pour the dressing over the bean and vegetable mixture, stirring well to ensure everything is evenly coated.

Step 6

Fold in the cooked and cooled pasta, mixing thoroughly until fully combined.

Step 7

Taste and adjust seasoning if necessary, adding more lime juice or salt as needed.

Step 8

Chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to meld.

Step 9

Serve cold, garnished with additional cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(1877.6g)

Amount per serving	% Daily Value*
Calories	2548.7

Total Fat 71.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3473.3mg	0%
Total Carbohydrate 401.0g	0%
Dietary Fiber 64.4g	0%
Total Sugars 38.0g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 406.8mg	0%
Iron 30.3mg	0%
Potassium 4185.8mg	0%

*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.

Source of Calories

Fat: 24.7%

Protein: 14.1%

Carbs: 61.2%