Southwest Corn Salad
Ingredients
3 cups cooked tricolor spiral pasta
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) chopped green chiles
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
Directions
In a large bowl, combine the first 7 ingredients.
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, chili powder, salt and cumin; shake well.
Pour over pasta mixture; toss to coat.
Cover and refrigerate at least 1 hour.
