Mexican Pasta Salad



8 ounces rotini pasta
2 cups fresh or corn kernels
1/2 cup mayonnaise
2 tablespoons lime juice
1 1/2 teaspoons Chili Powder
1 teaspoon Groiund Cumin
1/2 teaspoon salt

1 can (15 ounces) black beans, drained and rinsed
1 pint grape tomatoes, halved
1 can (4 1/2 ounces) chopped green chiles, drained




1. Cook pasta as directed om pkg, adding corn during the last 3 minutes of cooking. Rinse under cold water; drain well.

2. Mix mayonaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended. Add pasta and remaing ingredients; toss until well coated.

3. Serve immediately or refrigerate until ready to serve.