Spicy Three-Bean Pasta Salad

• 1 lb pasta (I prefer small sea shells or elbow macaroni)
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans pinto beans
• 2 (15 ounce) cans dark red kidney beans
• 1 (16 ounce) package frozen corn, thawed
• 12 ounces monterey jack pepper cheese, cubed
• 1 (15 ounce) can black olives, sliced
• 2 medium tomatoes, coarsely chopped
• 1 medium cucumber, diced
• 3 green onions, coarsely chopped
• 1 medium carrot, peeled & shredded
• 1 cup bell pepper, seeded & diced (assorted colors add to presentation and flavor)
• 2 cups extra virgin olive oil
• 1 limes, juice of (enhances flavor of olive oil) or 1 lemon, juice of (cuts olive flavor)
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 12 teaspoon dried cilantro
• 12 teaspoon red pepper flakes
• 1 dash cayenne pepper (optional)

1. Boil pasta according to pkg directions; set aside to cool.
2. While waiting for pasta, combine dressing ingredients and set aside.
3. (Rolling the lime while putting pressure on it with the palm of your hand helps release the juice.
4. ).
5. Once the pasta is cool, place into large mixing bowl.
6. Place beans in colander, rinse and drain well, and add to mixing bowl.
7. Place frozen corn into colander and allow to thaw.
8. (I sometimes run cold water over corn to thaw faster.)
9. Drain well and add to mixing bowl.
10. Add remaining ingredients and dressing to mixing bowl; mix well.
11. NOTES: Salad tastes great when served immediately but is even better the next day.

pasta, black beans, pinto beans, dark red kidney beans, frozen corn, pepper cheese, black olives, tomatoes, cucumber, green onions, carrot, bell pepper, extra virgin olive oil, olive oil, garlic, chili powder, cumin, oregano, thyme, cilantro, red pepper, cayenne pepper

Taken from www.food.com/recipe/spicy-three-bean-pasta-salad-214760 (may not work)