tropical black bean pasta salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 358.4
  • Total Fat: 11.2 g
  • Cholesterol: 17.3 mg
  • Sodium: 132.0 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 9.6 g
  • Protein: 13.6 g

View full nutritional breakdown of tropical black bean pasta salad calories by ingredient


Made of leftovers, and turned out amazing! Looks beautiful, too!
Made of leftovers, and turned out amazing! Looks beautiful, too!

Number of Servings: 6


    Healthy Harvest Pasta, Rotini, 10 oz (or other whole wheat pasta)
    Red Onions, raw, 3 tbsp chopped
    Garlic, 1 clove minced fine
    Ginger Root, 1 tsp minced fine
    Red Wine Vinegar, 3 tbsp
    Canned pineapple (crushed, chunks or sliced, cut in small pieces) 1/2 cup
    Pineapple Juice, 1/2 cup
    Black beans, 1 cup (or one can, drained and rinsed)
    Cheddar Cheese (or any preferred cheese, can omit altogether), 1/4 cup
    Green beans (frozen), 1/2 cup
    Sweet corn (frozen), 1/4 cup
    Peas (frozen), 1/4 cup
    Carrot, 1 raw, minced
    2 TB Olive oil


Cook whole wheat pasta according to package directions. When the pasta is al dente, add the frozen veggies and give a stir, then immediately drain and run under cold water.

In another smallish bowl, mix olive oil and pineapple juice together. Add minced garlic and ginger, and mix some more. Add pineapple (cut in small pieces if in slices), carrot, and minced red onion. In a large bowl, mix all the cooled pasta, veggies, and pineapple mix in large bowl. Add black beans and cheddar cheese (you can use other cheese), and stir once more.

Cover with plastic wrap, and let the salad marinate for 2 or more hours, or overnight before serving.

Note: taste and add sweetener if desired. I used a TB of strawberry jam, mixed till more liquid before adding. It was DELICIOUS!!

Serving Size: Makes about 6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MINAMUM.