I adapted this recipe from the one found at OurBestBites
1 1/2 lb Fusilli, Rotini or Bow Tie Pasta (We used Trader Joe's organic Fusilli)
2-3 14oz cans black beans, drained and rinsed
6 roma tomatoes, diced or about 1 1/2 C or halved cherry tomatoes ( I love Trader Joe's Sugar Plum Tomatoes)
3 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions (we didn't add these in the salad that was served at the Visiting Teaching conference)
1 1/2 C frozen fresh corn
optional: 16 oz diced cooked chicken and/or 1 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)
Dressing:
6 Tbs fresh lime juice (about 3 juicy limes) (Lemon juice can me substituted if you really need it, but lime is best.)
1/4 C white wine or rice vinegar (I always use seasoned rice vinegar)
4-5 cloves garlic, roughly chopped (I use 5 tsp. of the jarred, minced garlic)
1 heaping Tbsp chili powder
2 heaping tsp cumin
1 heaping tsp coriander
1 heaping tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro (I use 4 cubes of the frozen cilantro from Trader Joe's, but that amount is a super-duper mild, almost unnoticeable cilantro flavor - it just blends in rather than stands out.)
Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.
Juice your limes.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact. (If you use the frozen cubes, then toss it in at the spices and vinegar stage.)
When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. My family loves to eat it warm, but you can chill it for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.
Makes about 7 - 10 dinner servings or 14 - 20 side servings.
