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
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.