DifficultyBeginner

Perfect for a potluck or a picnic as this salad does not use mayonnaise.

Ingredients

 16 oz Elbow macaroni

 1 cup Frozen Corn

 1 Red Bell Pepper, finely chopped

 1 Red Onion, finely chopped

 2 oz Sliced Black Olives

 14 ½ oz Can of Black Beans, rinsed and drained

 14 ½ oz Can of Chopped Tomatoes with Jalapeños (do not drain)

 ½ cup Lime Juice

 ¼ cup Olive Crush Farms' Extra Virgin Olive Oil

 1 tbsp Red Wine Vinegar

 1 tbsp Chili Powder

 1 tbsp Ground Cumin

 1 tsp Sugar

 1 ½ tsp Kosher Salt

 1 tsp Garlic Powder

 ¼ cup Fresh Cilantro, chopped

Directions

1

Cook pasta according to package directions, till al dente.

2

Drain and rinse with cold water

3

In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.

4

In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.

5

Stir dressing into pasta mixture.

Cover and refrigerate at least one hour (but four hours is best).