This southwestern pasta salad is quick and easy to make. Perfect for a hot summer day, and it is both vegetarian and vegan.
1 box pasta (preferably rotini)
1/3 cup vegetable oil
1/4 cup lime juice
2 teaspoons ground cumin
1-1/2 cups corn (fresh or frozen, thawed)
1 cup diced green bell pepper
1 can (15oz) black beans (drained and rinsed)
1 cup chopped roma tomatoes (I de-seed mine)
1/4 cup fresh cilantro (or a generous sprinkle of dried cilantro)
garlic powder, to taste
chili powder, to taste
salt to taste
Cook pasta according to the directions.
Combine the oil and lime juice with the spices, then toss with pasta.
Add the corn, beans, green pepper, and cilantro.
Chill, or serve at room temperature.