Ingredients:

  • 1 pound (454g) rotini pasta
  • 1 cup (150g) frozen corn kernels, thawed OR 2 ears fresh corn, grilled
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 red bell pepper, finely diced (about 1 cup/150g)
  • 1 yellow bell pepper, finely diced (about 1 cup/150g)
  • 1 cup (112g) shredded sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey or agave nectar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool completely.
  2. If using fresh corn, grill or roast until slightly charred. Shuck the corn and cut off the kernels. Dice the bell peppers, and slice the green onions.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, honey (or agave), chili powder, cumin, garlic powder, onion powder, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the cooked pasta, grilled corn (or thawed frozen corn), black beans, red bell pepper, yellow bell pepper, cheddar cheese, cilantro, and green onions.
  5. Pour the dressing over the salad and toss gently to coat evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss and adjust seasonings if needed.