Vegetarian Tex‑Mex Pasta Salad

Ingredients

• 1.5 cup rotini pasta
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup corn kernels (fresh or frozen)
• 2 tablespoon cilantro leaves, chopped
• 2 tablespoon lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Cook the rotini pasta in boiling salted water according to package directions (about 8‑10 minutes); drain and rinse with cold water to stop cooking.

2. 2

   In a large bowl combine the cooked pasta, black beans, diced red and yellow bell peppers, and corn.

3. 3

   Whisk together cilantro, lime juice, olive oil, ground cumin, salt, and black pepper to make the vinaigrette.

4. 4

   Pour the vinaigrette over the pasta mixture, toss gently to coat evenly, and serve immediately or chill for 10 minutes.

5. 5

   Taste and adjust seasoning if needed before serving.