Mexican pasta salad

1 1/2 lbs pasta, cooked  

1 1/2 tbs olive oil 

 Cook pasta al dente, drain, toss with olive oil. Let the pasta cool while you prepare the rest of the components. 

 Add the following ingredients to the cooled pasta: 

4 lg tomatoes, chopped 

3 cups corn kernels, fresh or frozen and thawed. 

1 or 2 cans beans, drained and rinsed (black, pinto, red, or a combination) 

1/2 medium red onion or 1 bunch green onion, chopped

1 medium bell pepper, chopped. (Any color) 

2cups grated cheddar cheese (can use pepper jack for part of the cheese) 

1 can sliced black olives 

Grated carrots (opt) 

Sliced jalapeños or Serrano peppers (minced. You can either add to the salad or incorporate into the dressing.)  

Once the salad is complete toss with the dressing below. Stir to coat well. 

 Dressing: 

1/2 cup mayonnaise 

1/2 cup sour cream 

1/4 cup red salsa 

Juice and zest of 1 lime 

1 tsp chili powder 

1/2 tsp cumin 

Salt and pepper to taste 

Tabasco to taste 

Optional: 1/4 packet of ranch dressing (I have never used this, but someone told me it would be good)  

Garnish salad with the following: 

 1 large avocado

diced Chopped cilantro (half a bunch or so) 

Serve as a side, but if you add cooked chicken or another meat this is a great main dish. Will keep in the fridge for several days though it will tend to get a little dry as the pasta continues to absorb moisture. If needed, toss with a little more olive oil or leftover dressing if it gets dry.