Southwestern Pasta Salad

• 8 oz. rotini pasta, plain or tri-color
• 1/3 c. vegetable oil
• 1/4 c. fresh lime juice
• 1-2 Tbsp. chili powder
• 1 medium chile in adobo sauce, seeded
• 2 tsp. cumin
• 2 cloves garlic, crushed
• 1/2 tsp. salt
• 1 15 oz can black beans, drained and rinsed
• 1/2 c. each red and green bell pepper, diced
• 1/2 c. red onion, diced
• 1/2 c. fresh cilantro leaves, rough chop
• 1 c. diced Roma tomatoes
• salt and pepper to taste
• 1 1/2 c. grilled corn

1. 1. Boil pasta until al dente. Rinse with cold water and drain. Set aside in a large bowl.
2. 2. Grill corn until evenly charred. Remove corn from husk with a sharp knife.
3. 3. In a food processor or blender, combine oil, lime juice, chili powder, cumin, chipotle, salt and garlic. Blend until smooth. Taste and adjust seasoning. If you want spicier add more chile powder or another chipotle.
4. 4. Add corn, beans, green and red pepper, onion and half the cilantro leaves to the pasta. Toss with dressing to coat. Add salt and pepper to taste. Salad can be seved in this bowl or on a large platter. Top with tomatoes and the rest of the cilantro leaves. Serve chilled or at room temperature.

rotini pasta, vegetable oil, lime juice, chili powder, cumin, garlic, salt, black beans, bell pepper, red onion, fresh cilantro, tomatoes, salt, grilled corn

Taken from www.epicurious.com/recipes/member/views/southwestern-pasta-salad-1206452 (may not work)