This is a zesty salad of pinto beans, black beans, corn and tomatoes

2 cups small seashell pasta
1/3 cup Italian-style salad dressing
Salt to taste
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn, drained
3 tomatoes, chopped
1.5 tablespoons ground cumin
0.5 tablespoons chili powder
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon dried red pepper flakes
Salt and Pepper to taste
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 and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, pepper flakes, and salt and pepper to taste; toss lightly.
3. Chill salad in refrigerator until ready to serve.
Serves 8.
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