Southwestern Pasta Salad

Ingredients

• 12 ounces macaroni, uncooked
• 2 teaspoons vegetable oil
• 1/2 teaspoon ground cumin
• salt

• 1 (16 ounce) can black beans, rinsed and drained or 1 cup cooked dried black beans

• 1 (11 ounce) can whole kernel corn, drained
• 1 large red bell pepper, seeds and ribs removed, cut into strips
• 3/4 cup sliced green onion

• 1 (2 1/4 ounce) can sliced black olives, drained
• 3/4 cup low-fat mayonnaise
• 1/2 cup low-fat sour cream
• 1/4 cup tbsps salsa, your favorite
• 2 tablespoons salsa, your favorite
• 2 tablespoons chopped fresh cilantro, AKA coriander

Directions

1. 1

   Prepare pasta according to package directions. Drain, toss with oil and sprinkle with cumin. Salt to taste and set aside.

2. 2

   The original recipe suggests layering the beans, vegetables, and olives, but I just tossed them all together.

3. 3

   In a small bowl combine mayo, sour cream and salsa. The original recipe suggests you spread this mixture over the top of the pasta "like you're frosting a cake" but I just mixed it all in together. Sprinkle with cilantro.

4. 4

   Cover bowl tightly with plastic wrap and chill overnight or for several hours.