Ingredients
1/2 cup fresh lime juice1/4 cup olive oil2 teaspoons ground cumin2 garlic cloves, minced1 tablespoon salsa1 tablespoon white wine vinegar3/4 teaspoon cayenne pepper1/2 teaspoon salt1 package (16 ounces) uncooked spiral or cavatappi pasta1-1/2 cups fresh or frozen whole kernel corn, thawed1 can (15 ounces) black beans, rinsed and drained1 cup cherry tomatoes, halved2 cans (2-1/4 ounces each) sliced ripe olives, drained1 small green pepper, finely chopped1 small sweet red pepper, finely chopped1 small red onion, finely chopped1/2 cup coarsely chopped fresh cilantro, divided1 medium ripe avocado, peeled and sliced
Preparation
In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.
In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.
Just before serving, top with avocado and the remaining cilantro.
