Southwestern Pasta Salad with Black Bean Dressing

Instructions

1. 1

   Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse with cold water and keep aside)

2. 2

   Make the dressing: Blend the black beans, non dairy yogurt with the rest of the ingredients. Add a few tablespoons water if needed. Taste and adjust salt, spice and tang. Blend until smooth and keep aside.

3. 3

   Toast the corn: if using frozen corn kernels, Heat a skillet over medium high heat. When hot add the the corn kernels and cook until they darken on one side, stir and cook another 2 mins. Grill the corn on the cob on a grill or over gas flame until most of the kernels have black spots. Cool for a few minutes, then shell the kernels using a knife and use.

4. 4

   In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.

5. 5

   Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.

6. 6

   Variations: Add chopped avocado tossed in lime juice to the salad. Add 2 tsp tomato paste to the dressing. Use your favorite mexican chili powder blend instead of the spices in the dressing.