Vegan Mexican Gluten-free Pasta Salad

1 can Black Beans
Frozen Corn (fresh if you have it)
1-2 tomatoes (or use cherry tomatoes)
3 green onions
1 avocado
16 oz bag gluten-free pasta (I use brown rice and quinoa blend)
1/2 red pepper, chopped
1/2 jalapeno pepper, minced
1/4-1/2 cup cilantro, chopped
salt to taste

I used a combination of left over cumin ranch dressing and red pepper sauce.  Combine and chill.  Serve as is or on a bed of lettuce.  Yum either way


susan wesley