Ingredients
250 g rotini pasta
80 ml vegetable oil
60 ml fresh lime juice
2 tbsp chili powder, or to taste
2 tsp ground cumin
5 g salt
2 cloves garlic, crushed
225 g whole kernel corn
425 g black beans, drained and rinsed
120 g diced green bell pepper
120 g diced red bell pepper
20 g fresh cilantro leaves
150 g chopped roma (plum) tomatoes
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
Step 2
In a large bowl, combine vegetable oil, lime juice, chili powder, ground cumin, salt, and crushed garlic. Add the cooked pasta and stir to coat. Allow to cool to room temperature, stirring occasionally.
Step 3
Once the pasta has cooled, stir in the corn, black beans, green pepper, red pepper, and half of the cilantro leaves. Transfer the salad to a serving platter and garnish with the chopped tomatoes and the remaining cilantro. Serve the salad chilled or at room temperature.