Pasta Salad:
12 oz pasta, cooked according to the directions and cooled
1 (15 oz) can black beans, drained and rinsed
½ cup grape tomatoes, sliced in half
½ cup red onion, diced
1 cup fresh or frozen corn kernels
1 California Avocado, diced
½ lime
1 tsp salt
½ tsp black pepper
Creamy Avocado Dressing:
2 small California Avocados
3 Tbls plain Greek Yogurt
½ cup low-fat buttermilk
2 cloves garlic, minced
1 Tbls cilantro, chopped
2 Tbls green onions, chopped
½ jalapeno, minced
1 lime, juiced
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper