Kate's Pasta Salad

My sister, Kate, made this flavorful and yummy pasta salad for a party last week.  It beats the mayo based/boring pasta salad that we’re all used to and is healthy with really good flavors.  Even better, it’s really easy to make and everyone will love it and want the recipe.  Enjoy!  

Southwest Pasta Salad (courtesy Kate Baima) 

SALAD:

6 oz farfalle (bow tie pasta), cooked, drained, rinsed with cold water

15oz black beans, drain and rinse

1 pint grape tomato, halved (I skip the halving)

3/4 c chopped red onion

1 avocado, peel and cube

1 c frozen corn, thawed (I add to pasta water at last minute to thaw)

VINAIGRETTE

1/2 c olive oil (I usually use less - up to one half less)

1/3 c fresh lime juice

1/3 c finely chopped cilantro

2 cloves garlic, minced

1 T hot pepper sauce (I use Frank's)

1 t cumin

1 t salt

Combine all salad ingredients in a large bowl (I always add the avocado just before serving, though).  Whisk together all vinaigrette items and add to salad.  Chill at least one hour.