Zesty Mexican Macaroni Salad - chefmelt

Ingredients

• 1 medium red onion, minced (use half if desired)
• 1 lb of elbow macaroni (gluten-free options are fine)
• 1 bright green bell pepper, chopped small
• 1 cup of rinsed and drained black beans
• 1 cup of corn kernels (from 2 fresh ears, or canned/frozen)
• 1 jalapeño with seeds removed, finely chopped
• 1/4 cup cilantro leaves, finely minced
• 1 cup cherry tomatoes sliced into quarters
• Juice from 1 lime (should provide around 3 tablespoons)
• 1/3 cup of sour cream
• 1/2 teaspoon of coarse salt
• 1 teaspoon each of ground cumin and chili powder
• 1 clove of garlic, freshly minced
• 3/4 cup plain Greek yogurt or mayonnaise (your choice)