Mexican Pasta Salad

INGREDIENTS
1 pound of fun shaped pasta - I used Fioli
1 can black beans (drained but not rinsed)
1 can corn (drained)
1 can diced tomatoes (not drained)
1 small can diced chiles (not drained)
1 small onion (diced)
2 green onions (diced)
2 cloves garlic (minced)
3/4 cup cilantro (chopped)
1 tbsp cumin
2 tbsp dried Aleppo peppers (optional)
1/4 lime juice
Salt to taste

DIRECTIONS

1. Boil pasta to al dente package directions.
2. While pasta is cooking, in large bowl combine all ingredients Except both onions and lime juice. Mix until combined.
3. Drain pasta add to bean and tomato mixture. Stir to combine.
4. Cover and chill in fridge for at least 2-3 hours, or you can chill overnight.
5. When ready to serve, add the onions and lime juice. Mix thoroughly.
6. If you want a little creamy, you can add 1 cup of plain Greek yogurt or sour cream to the mixture.
7. Serve and enjoy!

*this can be served warm as well, in the case you want to serve warm, then add all ingredients at once instead of setting onions and lime to the side.

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