Southwestern Pasta Salad
This colorful Southwest pasta salad is full of flavor. It's always really popular at potlucks — you might want to make a double batch! 
rotini pasta
unknown
8 ounces
vegetable oil
⅓
cup
fresh lime juice
¼
cup
chili powder, or to taste
2
tablespoons
ground cumin, or to taste
2
teaspoons
salt
½
teaspoon
garlic, crushed
2
cloves
whole kernel corn
1 ½
cups
black beans, drained and rinsed
1
(15 ounce) can
diced green bell pepper
½
cup
diced red bell pepper
½
cup
fresh cilantro leaves
½
cup
chopped roma (plum) tomatoes
1
cup
 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
