Mexican Pasta Salad

Ingredients

• 8 ounces chunky pasta ( such as rotini, wheels, medium macaroni, etc)
• 1 (15 ounce) cans whole kernel corn ( or the equivalent in frozen corn)
• 1/2 large red onions, chopped
• 1 (15 ounce) cans black beans, drained and rinsed
• 1 large bell peppers, chopped ( green, red, yellow - whatever color you have on hand)
• 1 large tomatoes, chopped
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon lemon juice ( you can also use lime juice)
• pepper, to taste
• tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
• cilantro, chopped,to taste 
• Kirkland Organic No-Salt Seasoning, to taste (this is what really gives it flavor!)

Directions

1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3. Drain the pasta and corn.
4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
5. Add the pasta/corn mixture to the other ingredients and mix

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