Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.