2-3 tbsp sour cream (you can use light sour cream if you like or mayo as the original recipe. For a creamier texture, you could up the amoutn if you like)
2 tablespoons lime juice
1½ teaspoons Chili Powder (I used peri peri powder)
1 teaspoon roasted cumin powder
Salt, to taste
1 can (15 ounces) black beans, drained and rinsed
1 pint grape or cherry tomatoes, halved (or use 1 can diced fire roasted tomatoes)
1 can (4½ ounces) chopped green chiles, drained
3-4 tsp taco seasoning
¼ cup shredded mexican cheese
½ cup chopped spring onions
1 tsp garlic powder
1 tsp onion powder
Instructions
Cook pasta as directed on package, adding corn during last 3 minutes of cooking. Rinse under cold water; drain well.
Mix sour cream, lime juice, all the seasonings and salt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss until well coated.
Serve immediately or refrigerate until ready to serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/16/mexican-pasta-salad/