Black Bean and Corn Pasta with Chipotle-Lime Dressing

• •1 lb Pasta (Penne, rotini, or your favorite shape)
• •1 15 oz Black Beans (canned, rinsed and drained)
• •1 cup Corn (fresh, frozen (thawed), or canned (drained))
• •1 piece Red Bell Pepper (diced)
• •1 piece Green Bell Pepper (diced)
• •1 cup Red Onion (finely chopped)
• •1 cup Cilantro (chopped)
• •2 piece Chipotle Peppers in Adobo Sauce (minced (adjust to taste for heat))
• •1 cup Lime Juice (freshly squeezed)
• •1 cup Olive Oil
• •2 cloves Garlic (minced)
• •1 tbsp Honey
• •1 tsp Cumin
• •to taste Salt
• •to taste Black Pepper

Instructions

1. 1

   Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.

2. 2

   While the pasta is cooking, prepare the chipotle-lime dressing. In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, garlic, honey, cumin, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.

3. 3

   In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.

4. 4

   Pour the chipotle-lime dressing over the pasta mixture and toss to coat evenly.

5. 5

   Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Chef's Tips

• 💡For extra flavor, grill the corn and bell peppers before adding them to the pasta salad.
• 💡Add a can of diced tomatoes (drained) for added freshness.
• 💡Garnish with avocado slices or crumbled cotija cheese before serving.