Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
In a large mixing bowl, whisk together the lime zest, lime juice, ground cumin, and olive oil until well combined. The mixture should smell fragrant and slightly spicy.
Add the drained pasta and rinsed black beans to the bowl with the dressing. Toss gently to coat all the ingredients evenly—you should see the pasta glistening and beans distributed throughout.
Stir in the chopped cilantro and season with salt and pepper to taste. Mix again until the herbs are evenly distributed and the flavors meld together.
Let the salad sit for about 10 minutes to allow the flavors to develop. Meanwhile, the pasta will soak up the dressing and become more flavorful.
Give the salad a final gentle toss and taste for seasoning, adjusting with more salt, pepper, or lime juice if needed.
Serve the Mexican Bean Pasta Salad chilled or at room temperature, garnished with extra cilantro if desired. Enjoy the vibrant, fresh flavors with a balance of chewy pasta, tender beans, and bright herbs.
