Spicy Three-bean Pasta Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 20
• 1 lb pasta (i prefer small sea shells or elbow macaroni)
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans pinto beans
• 2 (15 ounce) cans dark red kidney beans
• 1 (16 ounce) package frozen corn, thawed
• 12 ounces monterey jack pepper cheese, cubed
• 1 (15 ounce) can black olives, sliced
• 2 medium tomatoes, coarsely chopped
• 1 medium cucumber, diced
• 3 green onions, coarsely chopped
• 1 medium carrot, peeled & shredded
• 1 cup bell pepper, seeded & diced (assorted colors add to presentation and flavor)
• 2 cups extra virgin olive oil
• 1 limes, juice of (enhances flavor of olive oil) or 1 lemon, juice of (cuts olive flavor)
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon red pepper flakes
• 1 dash cayenne pepper (optional)

Recipe

• 1 boil pasta according to pkg directions; set aside to cool.
• 2 while waiting for pasta, combine dressing ingredients and set aside. (rolling the lime while putting pressure on it with the palm of your hand helps release the juice.).
• 3 once the pasta is cool, place into large mixing bowl.
• 4 place beans in colander, rinse and drain well, and add to mixing bowl.
• 5 place frozen corn into colander and allow to thaw. (i sometimes run cold water over corn to thaw faster.) drain well and add to mixing bowl.
• 6 add remaining ingredients and dressing to mixing bowl; mix well.
• 7 notes: salad tastes great when served immediately but is even better the next day.