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Southwestern Pasta Salad

What you need: 

1/2 lb tricolor pasta
1/2 cup frozen corn
1/2 cup canned black beans
3 green onions, chopped
2 Roma tomatoes, diced
1 avocado, diced
1 bell pepper, diced (any color or mixture of colors) You may also add a chopped jalapeno pepper for added heat
1 tablespoon minced cilantro
1 clove minced garlic
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice
2 tablespoons cider vinegar
2 teaspoons chili powder
1 teaspoon cumin

What you do: 

Bring a large pot of water to a boil, and cook the pasta per package directions. Rinse the pasta with cold water and drain well.
Add all of the vegetable ingredients to a large bowl with the pasta.
In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, cilantro, garlic and a few dashes of hot sauce (if desired). Pour the dressing over the pasta salad, and allow it to sit in the refrigerator for a few hours to allow the flavors to blend.
**Please note, you may want to add the avocado just before serving to keep it from oxidizing.

Preparation Time: 
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SO HOW'D IT GO?

I made this recipe today for a cook out tonight and it smells and looks fantastic!
Thanks for posting it!

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I was delegated to make a pasta salad to go along side burgers (and bocas thank God!)for our church small group tonight. This sounds awesome! Hoping it goes over well with a bunch of Maine carnivores (I'm a recent transplant from CT).  :D

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;)b  I made this yesterday for a potluck at work and it was a big hit! Thanks! I will be making this again.

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