Southwest Pasta Salad

In a large salad bowl combine:
zest from 2 limes
1/2 lb. bowtie pasta (cooked and drained)
1 (14 oz.) can black beans (drained and rinsed)
3/4 cup cherry tomatos, halved
1 large red, yellow or orange bell pepper (seeded and diced)
1/2 cup sliced green onions
1/2 cup frozen corn
8 oz. chicken (cooked & diced) (this is optional, but I loved it!)
salt & pepper to taste

In blender, combine:
6 tablespoons lime juice (about 3 small limes juiced)
1/4 cup rice vinegar
4-5 cloves garlic, chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
2 teaspoons sugar (you can add a little extra if your limes are sour)
3/4 cup canola oil
Blend until smooth.  Add 1/2 cup chopped cilantro and pulse about 5
times just to chop it up a little.

Pour dressing over pasta mixture and refrigerate at least an hour
before serving.  Right before serving, sprinkle 1/2 c queso fresco or
cotija cheese on top.

I have made this with Quinoa instead of noodles and taco seasoning instead of chili powder and it's delicious. It's also good with avocado.  And you ca have it warm or cold, it's great both ways.