Southwest Pasta Salad

• 6-1/2 ounces, weight Dreamfields Penne Rigate
• 2 cups Diced Tricolor Bell Peppers
• 1 cup Chopped Seeded Tomato
• 1/2 cups Chopped Scallions (white And Green Parts
• 1 Avocado, Peeled, Pitted, And Cut Into Chunks
• 1/4 cups Fresh Chopped Cilantro
• 2 Limes, Divided
• 12 ounces, weight Packaged Or Homemade Fresh Guacamole
• 1 cup Fat-free Buttermilk
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 10 ounces, weight Canned Black Beans, Drained (I Used Jyoti Organics In Water With Sea Salt)
• 10 ounces, weight Canned Pinto Beans, Drained (I Used Jyoti Organics In Water With Sea Salt)

1. Cook the pasta according to the package directions. Rinse with cold water and set aside.
2. While pasta is cooking, chop the veggies and cilantro. Squeeze the juice of one lime over the avocado chunks to keep them from turning brown.
3. Prepare the dressing by combining the guacamole, juice of the remaining lime, buttermilk, cumin, salt and pepper in a medium sized bowl.
4. In a large bowl combine the cooled pasta, beans, veggies and the cilantro. Pour the dressing over the salad and mix to combine. Serve the same day it is prepared.

peppers, tomato, scallions, avocado, ubc, guacamole, buttermilk, ground cumin, salt, ground black pepper, black beans, pinto beans

Taken from tastykitchen.com/recipes/salads/southwest-pasta-salad-2/ (may not work)